Makes 12

• 200g bacon, finely sliced
• 6 spring onions, finely chopped
• 2 potatoes, boiled and lightly crushed
• 400g salmon trout, cooked and flaked
• 1 egg beaten
• ½ cup fresh white breadcrumbs
• zest of 1 lemon
• flour for dusting
• sea salt and white pepper
• oil for frying

Fennel slaw

• 1 baby white cabbage, shredded
• 2 red apples, matchsticks
• 2 baby fennel bulbs, sliced
• 2 tbsp sour cream
• 2 tbsp mayo
• 1/2 tsp celery salt
• fresh thyme to granish
• extra mayonnaise and lemon wedges for serving

1 Heat a non- stick frying pan, add the bacon and sauté for 2 minutes, add the spring onion and sauté until golden. Remove and drain on paper towel.
2 Place the bacon, spring onions, potatoes, salmon, egg and bread crumbs in a bowls, season and stir to combine.
3 Shape the salmon into round patties, place on a baking tray for 10 minutes in the fridge, dust in flour. Heat a large frying pan, with a little oil. Cook the fish cakes on each side for 3-4 minutes until golden brown,
4 Slaw: Toss together the cabbage, apple and fennel, pour over dressing and stir well to combine

Words and image: Fairlady magazine