Sweet potato, salmon & corn fritters
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Time to make:
$4.90 per serve
(at time of publication)
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)
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.
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
First published: August 2018