Salmon Fennel Cakes
When I eat salmon it is usually in very small potions due to is very high oil content. Granted it is an oil that is good for you but I find I can only eat a little of it without feeling over indulged. Rather odd for someone who can eat a couple 100 grams of chocolate at a time and not feel a thing. By turning the salmon into potato cakes, not only does the potato absorb the oil and prevent a very oil rich tasting dish it is also a good way to stretch salmon a bit further!
Ingredients – makes 6 large or 10 small canape size
- 300g boiled, diced potatoes
- 300g skinned, diced salmon (use a salmon fillet)
- 1/2 bulb of fresh fennel, finely sliced
- 1/2 tsp fennel seeds, ground to small but not powder
- salt & pepper
- zest & juice of one lemon
- 1 egg, whisked
- Flour to coat before frying
- Prepared all the above ingredients.
- Allow the potatoes to cool before dicing and mixing with the salmon. You want them cooked put still firm.
- Place diced potatoes into a bowl.
- Add the salmon and all the other ingredients apart from the flour to the potatoes.
- combine the ingredients together, pressing them slightly to crush a few of the potatoes.
- To mould the cakes, press a handful of mixture into a large cookie cutter mould positioned on a tray that you will chill the cakes in the fridge on.
- Remove the mould gently and repeat method to make the rest of the cakes. Ideally if you have small pie rings or fried egg rings use these and leave the mould in place when in fridge to help them hold their shape.
- Allow to chill in the fridge for several hours, this helps them set and keep their shape when frying.
- Put some flour onto a plate and dip each cake into the flour as well as sprinkling some flour on the top side.
- Heat a non stick frying pan and gently fry both side until golden brown and cooked through.
- Serve with summer salads or asparagus.