Annabel Karmel’s crunchy salmon fishcakes recipe

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  • Nut-free
makes: 6
Skill: medium
Prep: 30 min
Cooking: 5 min

Nutrition per portion

RDA
Calories 311 kCal 16%
Fat 13.2g 19%
  -  Saturates 3.5g 18%
  -  of which Sugars 3.4g 4%
Salt 0.7g 12%
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  • A great dinner-time treat for the kids, the Shredded Wheat and parmesan coating gives the fishcake a delicious crunch

    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.

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    (196 ratings)
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