The Shredded Wheat and parmesan coating gives the fishcake a delicious crunch.  Preparation time: 30 minutes Cooking time: 6 minutes Makes: 6 Nutrition information per Shredded Wheat salmon fishcake: 311 kcal (17% GDA)... more >The Shredded Wheat and parmesan coating gives the fishcake a delicious crunch. Preparation time: 30 minutes Cooking time: 6 minutes Makes: 6 Nutrition information per Shredded Wheat salmon fishcake: 311 kcal (17% GDA) 13.2g fat (19% GDA) 3.5g saturates (18% GDA) 3.4g sugars (4% GDA) 0.7g salt (18% GDA) Wholegrain servings: 1½ Ingredients: 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 2 tbsp light mayonnaise 1 tbsp ketchup 1 tbsp sweet chilli sauce 1 tsp lemon juice 1 tbsp dill, chopped Crumb 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 petits pois, cooked according to the pack instructions One radish thinly sliced 1.Place 25g Bitesize Shredded Wheat into a freezer bag and use 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, 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 Bitesize 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 Bitesize Shredded Wheat crumb mixture. 6.Dip in the beaten egg a second time then into the cheesy Bitesize Shredded Wheat mixture again to thoroughly coat the bal...