Smoked salmon & potato cakes with fennel salad

title="Smoked salmon & potato cakes with fennel salad"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Smoked-salmon-amp-potato-cakes-with-fennel-salad.jpg" srcset="https://img.taste.com.au/laUopi49/w720-h480-cfill-q80/taste/2016/11/smoked-salmon-potato-cakes-with-fennel-salad-25406-1.jpeg 720w, https://img.taste.com.au/SP7vtrJ4/w643-h428-cfill-q90/taste/2016/11/smoked-salmon-potato-cakes-with-fennel-salad-25406-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Smoked salmon & potato cakes with fennel salad"
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(1) Rate it

• 0:40 Prep


• 0:15 Cook


• 
  4 Servings


• Capable cooks

Featured in
Smoked salmon recipes, Lunch recipes

Ingredients

• 250g (about 8 slices) smoked salmon


• 2 hard-boiled eggs, chopped


• 2 tablespoons good-quality mayonnaise, plus extra to serve


• 500g cold mashed potato (about 2 large potatoes)


• 2 baby fennel bulbs, fronds reserved


• Finely grated rind of 1 lemon, plus 2 tablespoons juice


• 1 cup (150g) plain flour


• 2 eggs, beaten


• 2 cups (200g) dry breadcrumbs


• 1 cup picked watercress sprigs


• 2 tablespoons extra virgin olive oil


• Vegetable oil, to shallow-fry

Method

• 
  
  
  Step 1
  
  
  
  
  Place the salmon in a food processor and pulse to finely chop. Add the eggs and pulse briefly to combine. Transfer to a bowl and mix with the mayonnaise, potato, finely chopped fennel fronds and half the lemon rind. Season with salt and pepper, then form into 12 patties.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Place the flour, egg and breadcrumbs in separate bowls. Dip the patties first in the flour, then in the egg and finally the breadcrumbs. Place on a tray lined with baking paper and chill for 15 minutes while you prepare the salad.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Thinly slice the fennel bulbs, then toss in a bowl with the watercress, remaining lemon rind. Add the olive oil and lemon juice, then season and toss to combine.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Heat 1cm of vegetable oil in a frypan over medium heat. Fry the patties, in batches, for 5 minutes, turning once, or until crisp and golden. Drain the cakes on paper towel, then serve with the salad and extra mayonnaise.
  
  
  

• Vegan

Nutrition

• 3214 kj

  Energy




• 32g

  Fat Total




• 7g

  Saturated Fat




• 8g

  Fibre




• 36g

  Protein




• 249mg

  Cholesterol




• 1348.66mg

  Sodium




• 10g

  Carbs (sugar)




• 80g

  Carbs (total)

All nutrition values are per serve

• Author: Valli Little


• Image credit: Steve Brown


• Publication: Taste.com.au

Source: taste.com.au