Annabel Karmel’s Crunchy Salmon Fishcakes

Fish is a notoriously difficult dish to serve up for tots; there’s (apparently) something about the texture, the look, the smell, that makes little gourmands turn up their noses – so for parents who still want to get their kiddies eating something with a semblance of brain-boosting fatty acids, store-bought fish fingers, with the good stuff disguised inside an ‘acceptable’ crumb coating, tend to be the standard for many a toddler supper.

Salmon fishcake

These crunchy fishies, on the other hand, are far superior to the breaded ‘n’ boxed stuff – they’re homemade, super-tasty, and packed with loads of nutrition. Plus, a bit of quirk makes them irresistible to mini food critics, too…

The seriously simple fishcake recipe uses oily fish salmon – a brilliant source of Omega 3, as well as wholegrain shredded wheat for a healthy dose of B vitamins and carbohydrates. The crispy cakes are also easy to hold and nibble, so perfect for a BLW (Baby led weaning) meal.

Make the fishcakes kid-friendly by using a fun cookie cutter shape and a creative bit of plate artistry – with fishy bobbing on a sea of peas (or whatever veg the family fancies). If you have older kiddies, get ‘em to help you decorate – eggs and petits pois for the eyes, mangetout for the mouth, and radish for the bubbles.


  • 25g shredded wheat cereal
  • 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 mayonnaise
  • 1tbsp ketchup
  • 1tbsp sweet chilli sauce
  • 1tsp lemon juice
  • 1tbsp dill, chopped

Crumb coating:

  • 120g shredded wheat cereal
  • 25g parmesan cheese, finely grated
  • 2 eggs beaten
  • Light sunflower oil spray for cooking

To decorate:

  • 6 slices of hardboiled egg
  • 3 mangetout, halved
  • Parsley sprigs
  • 240g petits pois
  • One radish thinly sliced


  1. Place the 25g of shredded wheat into a freezer bag and use a rolling pin to crush them until they resemble fine shreds (a quick blitz in the food processor will work great, too).
  2. 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.
  3. Divide the mixture into 6 balls, chill for 3 to 4 hours to firm up.
  4. 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.
  5. Dip the balls in the beaten egg, shaking off any excess, then coat in the cheesy Shredded Wheat crumb mixture.
  6. Dip in the beaten egg a second time then into the cheesy shredded wheat mixture again to thoroughly coat the balls.
  7. 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.
  8. 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
  9. 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. Place three slices of radishes for air bubbles coming out of the fish’s mouth.
  10. Serve with petits pois which double up as the ocean floor.