Crunchy shredded wheat salmon fishcakes
Fab for boosting protein
![crunchy-shredded-wheat-salmon-fishcakes_11659](https://images.immediate.co.uk/production/volatile/sites/28/2019/02/crunchy-shredded-wheat-salmon-fishcakes_11659-41d854d.jpg?quality=90&resize=980,654)
You'll need:
25g Bitesize Shredded Wheat
5 spring onions, finely sliced
250g cooked unsalted mashed potato
250g uncooked salmon fillet, skinned and chopped into small pieces
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15g parmesan cheese, finely grated
2tbsp light mayonnaise
1tbsp ketchup
1tbsp sweet chilli sauce
1tsp lemon juice
1tbsp dill, chopped
For the 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 frozen petit pois, cooked according to the pack instructions
One radish thinly sliced
What to do:
1 Place 25g Bitesize Shredded Wheat into a freezer bag and us a rolling pin to crush them until they resemble fine shreds.
2 In a large bowl mix together the Bitesize Shredded Wheat crumbs, spring onions, mashed potato, salmon, mayonniase, kethcup, sweet chilli sauce, lemon juice, dill and season well.
3 Divide the mixture into 6 balls, chill for 3 to 4 hours to firm up.
4 For the coating place 120g of Bitesize Shredded Wheat into a freezer bag and use a rolling pin to crush them until they resemble shreds. Mix in the grated parmesan cheese.
Recipe courtesy of Annabel Karmel and Nestlé
Authors
![2](https://images.immediate.co.uk/production/volatile/sites/28/2024/08/2-86c6eaf.jpg?quality=90&resize=1024,683)
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