Salmon Fritters

Directions

For the veggies - I steam or roast the potatoes or hard vegetables first. I usually steam as this is a lot quicker, but just keep this in mind if you have leftover roasted veggies, throw them in this recipe. Reserve softer veggies like peas, which can cook in the pan.

Transfer to a bowl and mash with a fork to create a smooth-ish consistency.

Add remaining ingredients and mix well. Taste test or give it a sniff - does it taste / smell nice to you? Adjust flavour as you need to, this could be some extra salt, pepper, spices.

COOK IN PAN: Cook in a pan on medium heat with 1 tbsp (ish) of olive oil. Scoop batter into fritter shape into pan. I usually use about 1 tbsp of mixture, to keep them quite small and they cook a lot faster.

OR COOK IN OVEN: Preheat oven to 180 degrees. Heat an oven proof pan on medium heat on stove with 1 tbsp olive oil Scoop half of mixture into frying pan and spread out toward edges. Cook for 3 minutes to help brown the pan side of the fritter. Don’t try to flip it, it’s too wet. Use a pastry brush to coat the top side with oil (this will help it crisp up). Pop in oven and cook for about 15 minutes. I guess the thing to remember here is your veggies are cooked, everything in the batter is cooked (minus peas which cook very fast). So this process is about getting some colour and crispy action in your fritter (my favourite things).

Remove from oven and chop into quarters.

Serve as is, as a snack or with a big old fresh green salad as a sturdier meal.

LEFTOVERS?

These salmon fritters will last a good 3 days in the fridge.

Freeze the remnants if you don’t think you’ll get to them and thaw as required.

Make a double batch to freeze. Fritters can be fiddly work, so this will save you extra time.

WHY DRAIN AND RINSE YOUR SALMON

If you’re an adult, or not cooking for kids under 2, you can skip this step.

I do this because tinned salmon has a high salt content and kids under 2 aren’t meant to have much additional salt in their diet. This is what I’ve learnt during my Nutrition for babies education.

Although the recommendations on this are being questioned lately, if you’re interested you could read this piece.

I’m at a place where I offer BJ (my son :) food with salt in it as sodium is an important mineral for the body, I just make sure it’s not too much and I’m mindful of the source of the sodium.