A great dinner-time treat for the kids, the Shredded Wheat and parmesan coating gives the fishcake a delicious crunch
Watch how to make Annabel Karmel’s crunchy salmon fishcakes
Ingredients
- 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
- 2tbsp light mayonnaise
- 1tbsp ketchup
- 1tbsp sweet chilli sauce
- 1tsp lemon juice
- 1tbsp 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
Method
Place 25g Bitesize Shredded Wheat into a freezer bag and use a rolling pin to crush them until they resemble fine shreds.
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.
Divide the mixture into 6 balls, chill for 3 to 4 hours to firm up.
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.
Dip the balls in the beaten egg, shaking off any excess, then coat in the cheesy Shredded Wheat crumb mixture.
Dip in the beaten egg a second time then into the cheesy Bitesize Shredded Wheat mixture again to thoroughly coat the balls.
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.
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
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.
Serve with petits pois which double up as the ocean floor.
