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  • Main Dishes

    Brilliant Fishcakes With Fennel Slaw

    Quick and tasty, everyone will want seconds!

    November 15, 2014

    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

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