Salmon fritters
Chef:
Sunsweet
Prep:
15 mins
Cook:
10 mins
These fritters are amazing and packed with omega 3, the brain food. They freeze well also.
75g self-raising flour
6 eggs
5 tbsp milk
2 x 213g tinned red or pink salmon, drained, flaked
2 tbsp olive oil
1 clove garlic, finely minced
1 bag fresh baby spinach, washed and drained
1 small red onion, finely chopped
198g tinned sweetcorn, drained
2 tbsp chopped chives
220g fresh green beans, to serve (optional)
Lemon wedges (optional)
Sift the flour into a large mixing bowl, add the eggs and milk and whisk out any lumps.
Use your hands to crumble in the salmon, remove any small bones if necessary.
Heat 1 tablespoon of olive oil in a large pan over medium heat and cook the garlic until translucent.
Add in the spinach and cook until it becomes wilted, set aside.
Combine the spinach, onion, corn and chives with the flour mixture and season with pepper.
Heat the remaining tablespoon of olive oil in the same pan used for the spinach and garlic over medium heat.
Add 1-2 tbsp of mixture to form the fritters, approximately 5-6cm wide.
Cook for 2-3 minutes then use a spatula to turn over carefully.
Flatten with the spatula and cook for another couple of minutes until golden brown on both sides.
Repeat in batches with remaining mixture.
If you are serving this with the green beans, bring a large pot of water to the boil and cook the beans until tender, drain well then set aside.
Serve with green beans and lemon wedges.
Preparation Time
15 minutes
Cooking Time
10 minutes
Main ingredients
Dairy, Flour, Eggs, Fish, Vegetables
Recipe Type
Family Dinners, Healthy, Kids Food, Lunch Box, Snacks
Level of Difficulty
Easy
To freeze, simply place the pre-made,cooked fritters into an airtight container. Cook from frozen for 10-12 minutes or until golden brown in a preheated oven set to 180°C / 350°F / Gas mark 4.
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