Oat and Walnut Crusted Salmon Cakes with Fennel Salad
Serves 4-6 • Prep 15 mins • Cooking 10 mins
Try out this delicious twist on a staple recipe, paired with a crisp fennel salad.
What you’ll need
¼ cup The Healthy Baker Plain Flour
½ cup walnut kernels
½ cup rolled oats
1 cup breadcrumbs
1 zest of lemon
300g flaked hot smoked salmon
2 cups mashed potato
2 lightly whisked
3 tablespoon dill leaves, finely chopped
1 fennel bulb, very finely sliced
1 orange, peeled and sliced into thin segments
4 tablespoon Extra Virgin Olive Oil
2 tablespoon auzure Canola Oil
pinch salt and pepper
Combine the walnuts and oats in a food processor and blitz until fine. Add this to the breadcrumbs with the lemon zest and salt and pepper to taste.
Mix together the salmon, mashed potato, one egg and two of the tbsp. of dill and form mixture into 6-8 patties.
Place the flour in one large shallow bowl, combine the egg in another and the oat breadcrumb mix in one last bowl.
Toss a salmon patty in the flour, then the egg then press each side into the breadcrumbs. Place on a tray and repeat with remaining patties. Cover with plastic wrap and let firm up in the fridge for at least 30 minutes.
For the fennel salad, simply combine the fennel, orange, olive oil and remaining tablespoon of dill and gently mix together.
Heat the butter and oil in a saucepan on medium heat. Once the butter is frothy, add three patties and cook for a few minutes on each side or until golden. Repeat with remaining patties.
Serve with the fennel salad and a squeeze of lemon.