Ingredients
For the Fish Cakes:
3 spring onions, finely sliced
200 g potato
170 g salmon fillet, skinned and chopped into small pieces
15 g Parmesan cheese, finely grated
1 1/2 tbsp mayonnaise
2 tsp sweet chilli sauce
2 tsp ketchup
2 tsp lemon juice
2 tsp dill, chopped
15 g fresh white breadcrumbs
200 g potato
170 g salmon fillet, skinned and chopped into small pieces
15 g Parmesan cheese, finely grated
1 1/2 tbsp mayonnaise
2 tsp sweet chilli sauce
2 tsp ketchup
2 tsp lemon juice
2 tsp dill, chopped
15 g fresh white breadcrumbs
For the Crumb Mixture
75 g Bite Size Shredded Wheat
30 g Parmesan cheese, finely grated
sunflower oil, for frying
2 eggs beaten
30 g Parmesan cheese, finely grated
sunflower oil, for frying
2 eggs beaten
For Decoration
1 sliced hard-boiled egg
sugar snap peas
a sliced radish
parsley, to sprinkle
sugar snap peas
a sliced radish
parsley, to sprinkle
Method
- Peel the potatoes and boil for 20-25 minutes until soft. Drain and mash.
- Mix together the ingredients for the fishcakes. Season well.
- Divide the mixture into four 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 pea for the eye, halved sugar snap peas for the mouth, parsley for the fins and sliced radish for the air bubbles. Serve on a sea of peas.
