Crispy fennel cakes with smoked salmon
30
- Prep Time15 min
- Total Time20 min
- Makes4 Servings
Photo by Roberto Caruso
Serve these savoury cakes with fennel fronds and thinly sliced radishes. They'll be the toast of your next dinner party!
Ingredients
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
Instructions
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.
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