These easy appetizers are so flavourful and will surely impress your dinner guests!

Crispy fennel cakes with smoked salmon

Ingredients:

• 1/2 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

Method: 

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.

Serves 4. Per serving: 207 calories, 11 g protein, 9 g carbs, 14 g fat, 1 g fibre, 863 mg sodium.

Courtesy Claire Tansey

www.chatelaine.com

@chatelaine