Salmon trout fishcakes with fennel slaw

Fairlady
12 servings Prep: 40 mins, Cooking: 5 mins
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With bacon bits for an added touch of yum!

By Food24 January 05 2017
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Ingredients (19)

200 g bacon — finely sliced
6 spring onions — finely chopped
2 potatoes — boiled and crushed
400 g salmon trout — cooked and baked
1 egg — beaten
1/2 cup breadcrumbs — white
lemon — zest only
flour — for dusting
sea salt and white pepper
oil — for frying
FOR THE FENNEL SLAW:
1 baby cabbage — white variety, shredded
2 red apples — julienned
2 baby fennel — sliced
2 tbsp sour cream
2 tbsp mayonnaise
1/2 tsp celery salt
fresh thyme — to garnish
mayonnaise — to serve
lemon wedges — to serve
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Method:

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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