Crunchy salmon fish cakes

recipe

Crunchy salmon fish cakes

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These are almost too cute to eat – the kids will love them. iVillage.co.uk exclusive offer - Get 20% off the RRP and free UK shipping when buying Annabel's Kitchen: My First Cookbook. Visit www.rbooks.co.uk to purchase your copy and enter the code IVILLAGE at the checkout. (Valid until 1/4/2012)

Ingredients

3 spring onions, finely sliced
200g potato
170g salmon fillet, skinned and chopped into small pieces
45g 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
15g fresh white breadcrumbs
Sunflower oil, for frying
2 eggs beaten
75g Shredded Wheat Bite Size
Sliced hard boiled eggs
Sugar snap peas
Parsley
Radishes

Serves: 4

Directions

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Put the potatoes in a saucepan of cold water and bring to the boil. 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 onions, potatoes, salmon, 15g parmesan cheese, mayonnaise, sweet chilli sauce, ketchup, lemon juice, dill, with 15g of breadcrumbs.
Season well and mix together. Divide the mixture into 4 balls, chill if possible for 3 to 4 hours or overnight to firm up.
Put the Shredded Wheat into a processor and whiz until 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 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.