Salmon fennel cakes

Ingredients

• 300 g boiled, diced potatoes
• 300 g skinned, diced salmon (use a salmon fillet)
• 1/2 bulb of fresh fennel, finely sliced
• 1/2 teaspoon fennel seeds, ground to small but not powder
• salt and pepper
• zest and juice of one lemon
• 1 egg, whisked
• Flour to coat before frying

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Preparation

• Prepared all the above ingredients. Allow the potatoes to cool before dicing and mixing with the salmon. You want them cooked put still firm.
• Place diced potatoes into a bowl. Add the salmon and all the other ingredients apart from the flour to the potatoes. Combine the ingredients together, pressing them slightly to crush a few of the potatoes.
• To mould the cakes, press a handful of mixture into a large cookie cutter mould positioned on a tray that you will chill the cakes in the fridge on.
• Remove the mould gently and repeat method to make the rest of the cakes. Ideally if you have small pie rings or fried egg rings use these and leave the mould in place when in fridge to help them hold their shape.
  
• Allow to chill in the fridge for several hours, this helps them set and keep their shape when frying.
• Put some flour onto a plate and dip each cake into the flour as well as sprinkling some flour on the top side.
• Heat a non stick frying pan and gently fry both side until golden brown and cooked through. Serve with summer salads or asparagus.

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