Crispy fennel cakes with smoked salmon

March 31, 2014

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

1/2 fennel bulb, fronds reserved
1/2 cup panko breaded 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.

Nutritions

Calories
306

Sodium
416mg
17% DV

Fat
14g
22% DV

Protein
16g
32% DV

Carbs
25g
8% DV

Fiber
3g
12% DV