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Salmon and white bean fritters

  • 0:20 Prep
  • 0:16 Cook
  • 4 Servings


  • 400g can cannellini beans, rinsed, drained
  • 2 eggs, lightly whisked
  • 75g (1/2 cup) wholemeal self-raising flour
  • 210g can salmon in springwater, drained, flaked
  • 2 large carrots, peeled, coarsely grated
  • 1 zucchini, coarsely grated
  • 3 green shallots, thinly sliced
  • 1/4 cup chopped fresh continental parsley, plus 1 tbs, extra, to serve
  • 2 teaspoons finely grated lemon rind
  • 1 tablespoon olive oil
  • 90g (1/3 cup) natural yoghurt
  • Baby rocket, to serve
  • Lemon wedges, to serve


  • 1
    Place the cannellini beans in a large bowl and mash, keeping some texture. Add egg and flour and stir until well combined.
  • 2
    Add the salmon, carrot, zucchini, shallot, parsley and lemon rind. Season with pepper. Stir until well combined.
  • 3
    Heat 2 tsp oil in a large non-stick frying pan over medium-high heat. Add 1/4-cupfuls of salmon mixture to pan, to make 3-4 fritters. Cook for 2 minutes each side or until golden and cooked through. Continue with remaining salmon mixture to make 12 fritters, adding a little more oil to pan as necessary.
  • 4
    Top the fritters with a dollop of yoghurt and sprinkle with extra parsley. Serve with rocket and lemon wedges.

Source: taste.com.au


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