Crunchy Salmon Fish Cakes


Crunchy Salmon Fish Cakes

These are almost too cute to eat – the kids will love them. If you prefer, simply make them into round fish cakes.


3 spring onions, finely sliced
2 potato
170 g salmon fillet, skinned & chopped into small pieces
15 g Parmesan cheese, finely grated
2 tsps sweet chilli sauce
2 tsps ketchup
2 tsps lemon juice
2 tsps dill, chopped
15 g fresh white breadcrumbs
Sunflower oil, for frying
2 eggs beaten
75 g Shredded Wheat Bite Size
30 g Parmesan cheese, finely grated
1 Sliced hard boiled eggs/quails eggs
Sugar snap peas


  1. Peel the potatoes and boil for 20-25 minutes until soft. Drain and mash.
  2. Mix together the ingredients for the fishcakes; spring onions, potatoes, salmon, Parmesan, mayonnaise, ketchup, sweet chilli sauce, lemon juice, dill and breadcrumbs. Season well.
  3. Divide the mixture into 4 balls, chill if possible for 3-4 hours or overnight.
  4. Put the Shredded Wheat into a processor and whiz to fine crumbs. Add the Parmesan and pulse to combine. Dip the fish cakes in the beaten egg then coat in the crumb mixture.
  5. Dip in egg once again and coat in the crumb mixture.
  6. Put the balls onto a chopping board or tray and make into a fish shape.
  7. Heat 2 tbsp of oil in a frying pan. Fry the fish cakes for 2-3 minutes on both sides until golden brown and the salmon is cooked through.
  8. Place the fish cakes on a plate. If you like you can decorate with a slice of boiled egg and peas for the eyes, halved sugar snap peas for the mouth, parsley for the fins and sliced radish for the air bubbles. Serve on a sea of peas.

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