Annabel Karmel's crunchy salmon fishcakes recipe

(247 ratings)

These crunchy salmon fishcakes are a a great teatime treat for kids. Serve with potato wedges or some mashed potato to make a meal for bigger kids.

Annabel Karmel's crunchy salmon fishcakes
  • Nut-free
  • healthy
Preparation Time30 mins
Cooking Time5 mins
Total Time35 mins
Nutrition Per PortionRDA
Calories311 Kcal16%
Sugar3.4 g4%
Fat13.2 g19%
Saturated Fat3.5 g18%
Salt0.7 gRow 4 - Cell 2
Salt0.7 gRow 5 - Cell 2

Kids will just love these crunchy salmon fishcakes, coated in a simple crust of crushed Shredded Wheat and Parmesan cheese.

These simple fishcakes taste delicious and your kids will love the fact that they look like little fishes swimming across their plates. Salmon is a great ingredient to get into kids meals early on - it's packed with brain-boosting nutrients. The texture of these crunchy little bites really helps as well - a bit of texture makes new foods more exciting. You can keep things simple with the garnishes, with peas arrange as air bubbles, or get really creative and add in extra bits of veggies for your little ones to munch on.


  • 25g Bitesize Shredded Wheat
  • 5 spring onions, finely sliced
  • 250g cooked unsalted mashed potato
  • 250g uncooked salmon fillet, skinned and chopped into small pieces
  • 15g parmesan cheese, finely
  • 2 tbsp light mayonnaise
  • 1 tbsp ketchup
  • 1 tbsp sweet chilli sauce
  • 1 tsp lemon juice
  • 1 tbsp dill, chopped

Crumb coating:

  • 120g Bitesize Shredded Wheat
  • 25g parmesan cheese, finely grated
  • 2 eggs beaten
  • Light sunflower oil spray for cooking

To decorate:

  • 6 slices of hard boiled egg
  • 3 mangetout, halved
  • Parsley sprigs
  • 240g petits pois
  • One radish thinly sliced




  1. Place 25g Bitesize Shredded Wheat into a freezer bag and use a rolling pin to crush them until they resemble fine shreds.
  2. In a large bowl mix together the Shredded Wheat crumbs, spring onions, mashed potato, salmon, mayonnaise, ketchup, sweet chilli sauce, lemon juice, dill and season well.
  3. Divide the mixture into 6 balls, chill for 3 to 4 hours to firm up.
  4. For the coating place 120g of Shredded Wheat into a freezer bag and use a rolling pin to crush them until they resemble fine shreds. Mix in the grated parmesan cheese.
  5. Dip the balls in the beaten egg, shaking off any excess, then coat in the cheesy Shredded Wheat crumb mixture.
  6. Dip in the beaten egg a second time then into the cheesy Bitesize Shredded Wheat mixture again to thoroughly coat the balls.
  7. Put each ball onto a chopping board or tray and pat into a fish shape, press on extra cheesy Shredded Wheat coating if any bald patches appear.
  8. Spray a little sunflower oil into a pan and heat. Fry the fish cakes for 2 to 3 minutes on both sides until golden brown and the salmon is cooked through
  9. Place the fish cakes on a plate and decorate with a slice of egg with a pea on top for eyes, half a sugar snap pea for a mouth and a piece of parsley for a fin. Place three slices of radishes for air bubbles coming out of the fish’s mouth.
  10. Serve with petits pois which double up as the ocean floor.

Watch how to make Annabel Karmel's crunchy salmon fishcakes

Top tip for making crunchy salmon fishcakes

You can swap the fresh salmon for tinned to keep costs down a bit, just make sure it is marked 'no added salt' or 'low sodium' for young children.

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Annabel Karmel

Annabel Karmel MBE is a chef and author of over 40 cookbooks based on nutrition, and cooking for babies, children and families. With her career spanning over 25 years she has pioneered the way families feed their babies and children all the world over.