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