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,Slaw:Toss together the cabbage, apple and fennel, pour over dressing and stir well to combineWords and image: Fairlady magazineTo receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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