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.