Crunchy shredded wheat salmon fishcakes

5 spring onions, finely sliced

250g cooked unsalted mashed potato

250g uncooked salmon fillet, skinned and chopped into small pieces

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