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Salmon fritters

  • 0:10 Prep
  • 0:10 Cook
  • 4 Servings


  • 415g can pink salmon, drained, skin and bones removed, flaked
  • 4 green onions, thinly sliced
  • 1/2 cup self-raising flour
  • 4 eggs, lightly beaten
  • 2 tablespoons Alfa One rice bran oil
  • 250g sugar snap peas, trimmed


  • 1
    Place salmon, onion, flour and egg in a large bowl. Stir to combine. Season with salt and pepper.
  • 2
    Heat 1 tablespoon oil in a frying pan over medium-high heat. Spoon 1/4 cup salmon mixture into pan. Using a spatula, slightly spread to form a 9cm round. Repeat to make 3 more fritters. Cook for 2 to 3 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel. Cover to keep warm. Repeat with remaining oil and salmon mixture to make a total 8 fritters.
  • 3
    Meanwhile, bring a saucepan of water to the boil over high heat. Cook peas for 1 minute or until bright green and just tender. Drain. Refresh under cold water. Serve fritters with peas.

Source: taste.com.au


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