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Sweet potato, salmon & corn fritters

 
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Rating: 
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No votes yet
Serves: 4
Time to make: 20 mins
Total cost: $19.60 / $4.90 per serve
(at time of publication)
Diabetes friendlyGluten freeHigh calciumHigh fibreHigh proteinLow kilojouleLow sodium
Full ingredients list: 
  • 400g sweet potato, peeled, grated
  • 1 cup frozen corn kernels, thawed 
  • 2 shallots, finely sliced
  • 1 x 210g can red salmon, drained, flaked
  • 2 tablespoons chopped coriander, plus extra leaves, to garnish
  • ½ cup gluten-free plain flour
  • ½ cup grated reduced-fat tasty cheese
  • 3 eggs, lightly beaten
  • 4 cups mixed salad leaves, to serve
  • ¼ cup reduced-fat sour cream, to serve

Nutritional information (per serve)

Kilojoules: 
1,609kJ
Calories: 
385cal
Protein: 
26.8g
Total fat: 
11.8g
Saturated fat: 
5g
Carbohydrates: 
39.2g
Sugars: 
9g
Dietary fibre: 
6.1g
Sodium: 
379mg
Calcium: 
290mg
Iron: 
2.4mg

Instructions

Instructions and steps: 

Step 1 Preheat oven to 160ºC. Place the sweet potato, corn, shallots, red salmon, coriander, flour, cheese and eggs into a large bowl. Mix well to combine. Season the fritter mixture with cracked black pepper.

Step 2 Spray a large non-stick frying pan with olive oil and set the pan over a medium heat. Add four¹/³ cupfuls of the fritter mix. Press down and cook for 2–3 minutes each side, turning once. Repeat with remaining fritter mix to make 12 fitters. Transfer the fritters to a baking tray, and place in oven until ready to serve.

Step 3 Arrange salad on four plates and top each with three fritters. Top with sour cream and garnish with coriander leaves.

HFG tip

To thaw out the corn kernels, place them in a microwave-safe bowl and microwave on high for 1 minute. Stir to ensure the heat is evenly distributed around the kernels.
 

About this recipe

Recipe by: 
Darlene Allston
First published: August 2018