High in omega-3, salmon is a good choice in fishcakes. Let the kids have some fun shaping the mixture into little fishes and serve on a sea of peas


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

For the Crumb Mixture

  • 75 g Bite Size Shredded Wheat
  • 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



  1. Peel the potatoes and boil for 20-25 minutes until soft. Drain and mash.
  2. Mix together the ingredients for the fishcakes. Season well.
  3. Divide the mixture into four balls, chill if possible for 3-4 hours or overnight.
  4. 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.
  5. Dip in egg once again and coat in the crumb mixture.
  6. Put the balls onto a chopping board or tray and make into a fish shape.
  7. 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.
  8. 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.