Crispy fennel cakes with smoked salmon


  • Prep Time15 mins
  • Total Time20 mins
  • Makes4 Servings
Crispy fennel cakes with smoked salmon

Photo by Roberto Caruso

Chatelaine Triple Tested

Serve these savoury cakes with fennel fronds and thinly sliced radishes. They'll be the toast of your next dinner party!


  • 1 fennel bulb, fronds reserved

  • 1/2 cup panko bread crumbs

  • 1/4 cup grated parmesan

  • 1 garlic clove, minced

  • 1 egg, beaten

  • 1/8 tsp salt

  • 2 tbsp olive oil

  • 1/4 cup sour cream

  • 125 g sliced smoked salmon

  • 2 small radishes, very thinly sliced


  • GRATE fennel with a box grater or in a food processor. It should measure about 2 cups. Combine with panko, parmesan, garlic, egg and salt in a bowl. Season with fresh pepper. Divide fennel mixture into 4 mounds.

  • HEAT a large non-stick frying pan over medium-high. Add oil, then mounds of fennel mixture. Press down with a spatula to form patties. Pan-fry until golden, about 2 min per side.

  • TRANSFER cakes to centre of 4 appetizer plates. Dollop sour cream over cakes and top each with a couple of smoked salmon slices, fennel fronds and radish slices. Serve at room temperature.

Nutrition (per serving)

Calories 207, Protein 11g, Carbohydrates 9g, Fat 14g, Fibre 1g, Sodium 863mg.