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