25g Bitesize Shredded Wheat
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 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
6 slices of hard boiled egg
3 mangetout, halved
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