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Salmon and white bean fritters
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Prep Time:
20 minutes
Cook Time:
16 minutes
Total Time:
36 minutes
Whip up these light fritters using pantry staples for a quick and delicious meal.
Ingredients:
  • 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
  • 62.50 ml chopped fresh continental parsley, plus 1 tbs, extra, to serve
  • 2 tsp finely grated lemon rind
  • 18.20 gm olive oil
  • 90g (1/3 cup) natural yoghurt
  • Baby rocket, to serve
  • Lemon wedges, to serve
Instructions:
  • In a large bowl, gently mash the cannellini beans to keep some texture. Mix in the egg and flour until fully combined.
  • Combine the salmon, carrot, zucchini, shallot, parsley, and lemon rind in a bowl. Season with pepper and mix thoroughly.
  • - In a large non-stick frying pan over medium-high heat, warm 2 tsp oil. Spoon 1/4 cup of salmon mixture into the pan to create 3-4 fritters. Cook each side for about 2 minutes until they are golden and fully cooked. Repeat this process with the rest of the salmon mixture to yield a total of 12 fritters, adding more oil as needed.
  • Finish the fritters by adding a generous dollop of yogurt, a sprinkle of extra parsley, and serve alongside rocket and lemon wedges.

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