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
Step 1Place salmon, onion, flour and egg in a large bowl. Stir to combine. Season with salt and pepper.
Step 2Heat 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.
Step 3Meanwhile, 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.
- Low carb
- Low kilojoule
All nutrition values are per serve
To serve: We served this meal with lemon wedges.
- Author: Jenny Fanshaw
- Image credit: Mark O'Meara
- Publication: Super Food Ideas