Smoked salmon & potato cakes with fennel salad

Smoked salmon & potato cakes with fennel salad

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  • 0:40 Prep
  • 0:15 Cook
  • 4 Servings
  • Capable cooks

Featured in
Smoked salmon recipes, Lunch recipes


  • 250g (about 8 slices) smoked salmon
  • 2 hard-boiled eggs, chopped
  • 2 tablespoons good-quality mayonnaise, plus extra to serve
  • 500g cold mashed potato (about 2 large potatoes)
  • 2 baby fennel bulbs, fronds reserved
  • Finely grated rind of 1 lemon, plus 2 tablespoons juice
  • 1 cup (150g) plain flour
  • 2 eggs, beaten
  • 2 cups (200g) dry breadcrumbs
  • 1 cup picked watercress sprigs
  • 2 tablespoons extra virgin olive oil
  • Vegetable oil, to shallow-fry


  • Step 1
    Place the salmon in a food processor and pulse to finely chop. Add the eggs and pulse briefly to combine. Transfer to a bowl and mix with the mayonnaise, potato, finely chopped fennel fronds and half the lemon rind. Season with salt and pepper, then form into 12 patties.
  • Step 2
    Place the flour, egg and breadcrumbs in separate bowls. Dip the patties first in the flour, then in the egg and finally the breadcrumbs. Place on a tray lined with baking paper and chill for 15 minutes while you prepare the salad.
  • Step 3
    Thinly slice the fennel bulbs, then toss in a bowl with the watercress, remaining lemon rind. Add the olive oil and lemon juice, then season and toss to combine.
  • Step 4
    Heat 1cm of vegetable oil in a frypan over medium heat. Fry the patties, in batches, for 5 minutes, turning once, or until crisp and golden. Drain the cakes on paper towel, then serve with the salad and extra mayonnaise.

  • Vegan


  • 3214 kj


  • 32g

    Fat Total

  • 7g

    Saturated Fat

  • 8g


  • 36g


  • 249mg


  • 1348.66mg


  • 10g

    Carbs (sugar)

  • 80g

    Carbs (total)

All nutrition values are per serve
  • Author: Valli Little
  • Image credit: Steve Brown
  • Publication:



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