Simple salmon fishcakes with fennel slaw

Name: Simple salmon fishcakes with fennel slaw
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 500g King Edward potatoes, peeled and chopped into chunks; ½ small fennel bulb, very finely sliced, fronds reserved and chopped; 2 spring onions, finely sliced; 4 tsp soured cream and chive dip; Zest of 1 lemon, plus wedges to serve; 160g hot-smoked salmon fillets, skin removed, flaked; 25g rocket leaves; Plain flour for dusting

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Prep Time: 15 minutes

Cook Time: 20 minutes

Total: 35 minutes

Servings: 2

Cost: $10.43 /serving

Author : delicious. magazine

fishcake recipe midweek meal recipes

Simple salmon fishcakes with fennel slaw

Ingredients

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500 grams King Edward potatoes, peeled and chopped into chunks½ small fennel bulb, very finely sliced, fronds reserved and chopped2 spring onions, finely sliced4 tsp soured cream and chive dipZest of 1 lemon, plus wedges to serve160 grams hot-smoked salmon fillets, skin removed, flaked25 grams rocket leavesPlain flour for dusting

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Instructions

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Step 1

Put the potato into a large pan of cold salted water, bring to the boil and simmer for 10-15 minutes until tender. Drain, return to the pan, cover and cook on a low heat for 1 minute to dry out. Season well and mash, then set aside to cool slightly.

Step 2

Meanwhile, make the slaw by tossing the fennel and spring onion in a bowl, then adding the dip, half the lemon zest and the fennel fronds. Mix well.

Step 3

Add the salmon, rocket and remaining zest to the mash and mix. Divide into 6-8 fishcakes. Shape with lightly floured hands. Heat 3 tbsp olive oil in a frying pan, then fry the fishcakes for 1-2 minutes on each side over a medium heat until piping hot. Serve with the slaw and lemon wedges.