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Spiced salmon cakes with cabbage and fennel

These subtly spiced salmon cakes transform humble tinned salmon into a refined, flavourful dinner dish. Enjoy with a crunchy cabbage and fennel salad for a light and easy dinner
Spiced salmon cakes with cabbage and fennelScott Hawkins/bauersyndication.com.au
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Ingredients

Method

1.In a large bowl, combine potato mash, salmon, onion, coriander, spices and zest. Season. Shape into 12 patties.
2.Coat each patty in flour, shaking off excess. Dip in egg, then breadcrumbs to coat. Transfer to a tray and chill for 30 minutes.
3.Combine cabbage, fennel, extra coriander and lemon juice. Season.
4.In a large frying pan, heat oil on high. Cook patties in three batches for 2-3 minutes each side, then drain on a paper towel. Serve with aioli.

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