Fish Entrees

Smoked salmon and potato cakes with fennel salad

Name: Smoked salmon and potato cakes with fennel salad
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 4
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

Rate now

40m

15m

Smoked salmon & potato cakes with fennel salad

Jump to recipe

This versatile dish is perfect for breakfast, lunch or dinner.

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

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.
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.
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.
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.