Crispy fennel cakes with smoked salmon
29
- 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.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.