Hot-Smoked Salmon Cakes | Everfresh Food Market

Ingredients

• 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