Crunchy salmon fishcakes

5 spring onions, finely sliced
250g cooked mashed potato (300g potatoes)
250g salmon fillet, skinned and chopped into small pieces
25g Parmesan cheese, grated
2 tbsp mayonnaise
1 tbsp sweet chilli sauce
1 tbsp ketchup
1 tbsp lemon juice
1 heaped tbsp dill, chopped
40g fresh white breadcrumbs

Crumb Coating
2 eggs beaten
100g Shredded Wheat Bite Size
40g Parmesan cheese, finely grated

Decoration
Sliced hard boiled eggs
Sugar snap peas
Parsley
Radishes

Method

• Put the potatoes (still in their skins) in a saucepan of cold water.
• Bring to the boil , then simmer for 20 to 25 minutes until you can insert a knife easily.
• Drain and leave until cool enough to handle, then peel and mash.
• To make the fish cakes, mix together the spring onions, potato, salmon, 25g Parmesan, mayonnaise , ketchup, sweet chilli sauce, lemon , dill and 30g breadcrumbs into a bowl.
• Season well and mix together.
• Divide the mixture into 6 balls, chill if possible for 3 to 4 hours or overnight to firm up.
• Put the Shredded Wheat into a processor and whizz until fine crumbs. Dip the fish cakes in the beaten egg, then coat in the crumb mixture.
• Dip in egg once again and then coat for a final time in the cheesy Shredded Wheat crumbs.
• Put each ball onto a chopping board or tray and pat into an oval fish shape, press on extra coating if any bald patches appear.
• Heat 2 tbsp of sunflower oil in a frying pan. Fry the fish cakes for 2 to 3 minutes on both sides until golden brown and the salmon is cooked through.
• Place the oval fish cakes on a plate and decorate with a slice of boiled egg and a pea for the eyes, halved sugar snap pea for the mouth, parsley for the fins and sliced radish for the air bubbles.
• Serve on a sea of peas.

Annabel Karmel

Annabel Karmel has written 22 books on feeding babies, children and families including her latest book, '100 Top Pasta Dishes'. For more recipes, visit www.annabelkarmel.com