Appetizers

Crispy fennel cakes with smoked salmon

8

Serve these savoury cakes with fennel fronds and thinly sliced radishes. They’ll be the toast of your next dinner party!

4
1/2 fennel bulb, fronds reserved
1/2 cup panko breaded crumbs
1/4 cup grated parmesan
1 garlic clove, minced
1 egg, beaten
1/8 tsp salt
2 tbsp olive oil
1/4 cup sour cream
125 g sliced smoked salmon
2 small radishes, very thinly sliced
GRATE fennel with a box grater or in a food processor. It should measure about 2 cups. Combine with panko, parmesan, garlic, egg and salt in a bowl. Season with fresh pepper. Divide fennel mixture into 4 mounds. HEAT a large non-stick frying pan over medium-high. Add oil, then mounds of fennel mixture. Press down with a spatula to form patties. Pan-fry until golden, about 2 min per side. TRANSFER cakes to centre of 4 appetizer plates. Dollop sour cream over cakes and top each with a couple of smoked salmon slices, fennel fronds and radish slices. Serve at room temperature.
Nutritions

Calories
306

Sodium
416mg
17% DV

Fat
14g
22% DV

Protein
16g
32% DV

Carbs
25g
8% DV

Fiber
3g
12% DV
Magali Mutombo

Red fufu with lamb chops and sautéed spinach is an unexpected recipe that is surprisingly delightful. I like my lamb chops well done. When it comes to searing meat, I keep it simple by seasoning with salt and pepper. The sauce is the ingredient that brings everything together.

For the spinach: :
A bunch of spinach 1
1 glove of garlic
A pinch of salt
A dash of olive oil
3

For the fufu:

In a pan, put some food colorant with the water on medium high heat.

Make a porridge by adding a little bit of semolina flour to the cold water while stirring from time to...
See the full directions on my site

Nutritions

Calories
11

Sodium
2mg
0% DV

Fat
0.02g
0% DV

Protein
0.5g
1% DV

Carbs
2g
0% DV

Fiber
0.3g
1% DV