Tilapia Fishcakes

Preparation

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.

Source Recipe from the awesome webiste www.goodtoknow.co.uk