SPICED SALMON CAKES WITH CABBAGE & FENNEL

SERVES 4 PREP 20 MINS COOK 30 MINS + CHILLING PER SERVE 3595kj COST $$$$$ 750g potatoes, peeled, chopped ½ cup milk 415g can pink salmon, drained, flaked, bones, skin removed 4 green onions, thinly sliced

1/ bunch coriander, leaves 3 picked, finely chopped ½ tsp ground coriander 1 ½ tsp ground cumin 1 tsp smoked paprika 1 tsp finely grated lemon zest

1/ cup seasoned flour 3 2 eggs, whisked 2 cups panko crumbs vegetable oil, for shallow frying cayenne pepper, to serve

AIOLI

½ cup mayonnaise 1 tsp curry powder

CABBAGE & FENNEL

½ cabbage, thinly sliced (see tip) 1 fennel bulb, thinly sliced

1/ bunch coriander, leaves 3 picked ¼ cup lemon juice

1 Bring potatoes to the boil in a saucepan of salted water on high. Reduce heat to low and simmer 15-20 mins until tender. Drain, return to pan. Mash with milk until smooth. Remove from heat. Cool.

2 In a large bowl, combine mash, salmon, onions, fresh and ground coriander, cumin, paprika and zest. Season. Shape ¹/ cupfuls 3 mixture into 12 patties.

3 Coat each patty in flour, shaking off excess. Dip in egg, then breadcrumbs to coat. Transfer to a tray. Chill 30 mins.

4 AIOLI In a small bowl, mix mayonnaise and curry powder until combined. Sprinkle with cayenne pepper. 5 CABBAGE & FENNEL In a large bowl, combine cabbage and fennel. Add coriander and lemon juice. Season.

6 In a frying pan, heat oil on high. Cook patties in 3 batches of four, 2-3 mins each side, until golden and crisp. Drain on paper towel. Serve with vegetables and aioli.