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Smoked salmon & potato cakes with fennel salad
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Prep Time:
40 minutes
Cook Time:
15 minutes
Total Time:
55 minutes
Ingredients:
  • 250g (about 8 slices) smoked salmon
  • 2 hard-boiled eggs, chopped
  • 39.60 gm 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 tbsp juice
  • 150g plain flour
  • 2 eggs, beaten
  • 200g breadcrumbs
  • 250.00 ml picked watercress sprigs
  • 36.40 gm extra virgin olive oil
  • Vegetable oil, to shallow-fry
Instructions:
  • In a food processor, finely chop the salmon. Add the eggs and pulse briefly to mix. Transfer to a bowl and combine with mayonnaise, potato, finely chopped fennel fronds, and half of the lemon zest. Season with salt and pepper before shaping into 12 patties.
  • Prepare a breading station with three separate bowls for flour, egg, and breadcrumbs. Coat the patties in the flour, then dip in the egg, and finally coat with breadcrumbs. Arrange on a baking paper-lined tray and refrigerate for 15 minutes as you make the salad.
  • Slice the fennel bulbs thinly and combine in a bowl with watercress and remaining lemon rind. Drizzle olive oil and lemon juice, season well, and toss to combine.
  • In a frypan, heat a layer of vegetable oil over medium heat. Fry the patties in batches for 5 minutes, flipping once, until they are crisp and golden. Place the cakes on paper towel to drain, and then serve with the salad and additional mayo.

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