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Recipes > Light Meals > Salmon and Fennel Seed Patties >>
Salmon and Fennel Seed Patties
4 medium potatoes, peeled and washed
440 gm salmon, drained and deboned
1 Spanish onion, finely sliced
1 tsp fennel seeds, crushed
1 tbsp parsley chopped
1 lemon, juiced
1 egg
¼ cup olive oil
salt and pepper
6-8 sheets of Mountain Bread cut to match stick size
1 Boil potatoes until soft, drain well, coarsely mash and set aside. Mash must be kept warm.
2 Dry fry (no oil) the onion and fennel seeds for 2 minutes. This brings out the flavour of the fennel seeds. Add lemon juice and parsley, stir and remove from heat, add the salmon, egg, warm potato, salt and pepper.
3 Using an ice cream scoop, take some mixture and roll it in the shredded Mountain Bread and leave to rest in the fridge for 30 minutes
4 Heat the olive oil in a pan and shallow fry the patties on a low heat until golden brown on both sides. Serve with a little sweet chilli sauce or lime mayonnaise.
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