Crispy fennel cakes with smoked salmon

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

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