Recipe by: delicious.com.au
- 500g desiree potatoes, peeled, chopped into 2cm pieces
- 200g sourdough bread, torn
- 2 garlic cloves, finely chopped
- 2 tsp fennel seeds, toasted, crushed
- 1 1/2 tbs extra virgin olive oil, plus extra to drizzle
- 1/2 bunch flat-leaf parsley, leaves roughly chopped
- 1/2 bunch dill, roughly chopped, plus extra sprigs to serve
- 350g hot-smoked salmon, flaked
- Finely grated zest and juice of 1 lemon
- 1 cup (150g) plain flour
- 2 eggs, lightly beaten
- Sunflower oil, to shallow-fry
- 1/4 savoy cabbage, thinly sliced
- 6 Brussels sprouts, thinly shaved
- Cornichons, to serve
- Place potato in a saucepan of cold salted water and place over medium heat, bring to the boil and simmer for 10 minutes or until tender. Drain and return to pan.
- Heat gently for 30 seconds to remove any excess water. Cool slightly, then roughly mash.
- Preheat the oven to 180°C. Toss bread, garlic, fennel and olive oil in a bowl. Spread over a baking paper-lined baking tray and bake for 10 minutes or until lightly toasted. Transfer to a food processor and whiz to a rough crumb. Set aside to cool.
- Combine parsley, dill, mashed potato, salmon, lemon zest and 1/2 cup crumb mixture in a bowl. Form mixture into 8 balls and flatten slightly to form patties. Coat in flour, then dip in egg and coat in remaining crumbs. Chill for 15 minutes to firm up.
- Heat 2cm sunflower oil in a frypan over medium heat. In batches, shallow-fry fishcakes for 2-3 minutes each side until crisp and golden. Drain on paper towel.
- Toss cabbage, Brussel sprouts and lemon juice in a bowl. Season to taste. Serve fishcakes with cabbage salad, cornichons, dill and a drizzle of olive oil.