These are almost too cute to eat – the kids will love them. If you prefer, simply make them into round fish cakes.
Ingredients
3 spring onions, finely sliced
2 potato
170 g salmon fillet, skinned & chopped into small pieces
15 g Parmesan cheese, finely grated
mayonnaise
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
2 potato
170 g salmon fillet, skinned & chopped into small pieces
15 g Parmesan cheese, finely grated
mayonnaise
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
Method
- Peel the potatoes and boil for 20-25 minutes until soft. Drain and mash.
- Mix together the ingredients for the fishcakes; spring onions, potatoes, salmon, Parmesan, mayonnaise, ketchup, sweet chilli sauce, lemon juice, dill and breadcrumbs. Season well.
- Divide the mixture into 4 balls, chill if possible for 3-4 hours or overnight.
- 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.
- Dip in egg once again and coat in the crumb mixture.
- Put the balls onto a chopping board or tray and make into a fish shape.
- 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.
- 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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