Brilliant fishcakes with fennel slaw

Recipe from: 24 July 2015
recipe, seafood, vegetables

Ingredients 19
Servings 12
Time 00:20


  • 200
    bacon, finely sliced
  • 6
    spring onions, finely chopped
  • 2
    potatoes, boiled and lightly crushed
  • 400
    salmon trout, cooked and flaked
  • 1
    egg, beaten
  • 1/2
    fresh white breadcrumbs
  • zest of 1 lemon
  • flour for dusting
  • sea salt and white pepper
  • oil for frying
  • 1
    baby white cabbage, shredded
  • 2
    red apples, matchsticks
  • 2
    baby fennel bulbs, sliced
  • 2
    sour cream
  • 2
  • 1/2
    celery salt
  • fresh thyme to granish
  • extra mayonnaise and lemon wedges for serving



Heat a non- stick frying pan, add the bacon and sauté for 2 minutes, add the spring onion and sauté until golden. Remove and drain on paper towel.

Place the bacon, spring onions, potatoes, salmon, egg and bread crumbs in a bowls, season and stir to combine.

Shape the salmon into round patties, place on a baking tray for 10 minutes in the fridge, dust in flour. Heat a large frying pan, with a little oil. Cook the fish cakes on each side for 3-4 minutes until golden brown,


Toss together the cabbage, apple and fennel, pour over dressing and stir well to combine

Words and image:
Fairlady magazine

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Read more on: recipe  |  vegetables  |  fish

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