Heat a non-stick frying pan, add the bacon and sauté for 2 minutes, then add the spring onion and sauté until golden. Remove and drain on paper towel.
Place the bacon, spring onions, potatoes, salmon, egg, breadcrumbs and zest in a bowl. Season and combine.
Shape the mixture into round patties, dust in flour and place on a baking tray in the fridge for 10 minutes.
For the fennel slaw Combine all the ingredients in a bowl and stir well to combine.
Heat a little oil in a large frying pan. Fry the cakes on each side for 3–4 minutes. Serve with slaw.
Text and image source: Fairlady
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