Crispy fennel cakes with smoked salmon
Prep 15 min
Total 20 min
Makes 4 Servings
Updated Apr 13, 2016
Chatelaine
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
2 tbsp
1/4 cup
125 g
sliced smoked salmon
2
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
Calories 207, Protein 11 g, Carbohydrates 9 g, Fat 14 g, Fibre 1 g, Sodium 863 mg.
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