Salmon trout fishcakes with fennel slaw

Recipe from: 02 November 2015
fish,salmon,recipes,fishcakes,fennel slaw,easy,wee

Ingredients 19
Servings 2
Minutes 30min + 10min refridgeration time

Ingredients

Serving Change
  • 200
    g
    bacon, finely sliced
  • 6
    spring onions, finely chopped
  • 2
    potatoes, boiled and lightly crushed
  • 400
    g
    salmon trout, cooked and baked
  • 1
    egg, beaten
  • 1/2
    cup
    fresh white breadcrumbs
  • zest of 1 lemon
  • flour, for dusting
  • sea salt and white pepper
  • oil, for frying
  • FOR THE FENNEL SLAW:
  • 1
    baby white cabbage, shredded
  • 2
    red apples, cut into matchsticks
  • 2
    baby fennel bulbs, sliced
  • 2
    Tbs
    sour cream
  • 2
    Tbs
    mayonnaise
  • 1/2
    tsp
    celery salt
  • fresh thyme, to garnish
  • extra mayonnaise and lemon wedges, to serve
 

Method

30min + 10min refridgeration time
 
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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Read more on: easy  |  salmon  |  dinner  |  fish  |  recipes  |  lunch
 

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