This recipe has to be one of my favourite dishes of the moment. The flavour combination of salmon and courgette works perfectly and fritters make a nice change to the burgers and kebabs you may well have been enjoying over the summer months. They are a great way to increase your oily fish intake and a perfect way to sneak some greens onto your children’s plate!
The fritters are juicy and light and work perfectly with a delicious homemade lemon mayonnaise. This is really easy to create, you just need to follow the instructions in our Mayonnaise blog post and add the juice of half a lemon at the end along with a grating of lemon zest. Mix it all together and you have a beautiful lemon mayonnaise ready to serve with your fritters. You could also add some chopped fresh dill to the mayonnaise if you wanted to add an extra dimension of flavour.
If you are having friends over for dinner then you can make smaller versions and have them as canapes or nibbles. They also work well in lunchboxes or to take on a picnic. They are really simple to make and will soon become a firm family favourite.
A few points to note…
I prepared my courgette by first of all spiralizing and then chopping into smaller sections before adding into the salmon mixture just before it goes into the fridge to set. I prefer to use this method as I find that the courgette keeps its form much better; if you grate the courgette then it can break down and get a bit lost in the rest of the mixture. By spiralizing and adding pieces of courgette at the end you get to keep that lovely crunch and the colour also comes through into the mixture adding lovely flacks of green.
When blitzing the salmon mixture make sure you do not turn it into a puree; you are looking for there to still be some bite in the mixture. I find the best way to do this is to just do short pulses with the food processor then you can keep an eye on how it is progressing. It really doesn’t take long and can be ready in seconds. The addition of the lightly beaten egg white provides a great texture to the fishcake and helps to bind the mixture during cooking.
Placing the mixture into the fridge helps it to set and makes it easier to form patties for cooking. I would suggest leaving for an hour but if you are in a hurry you can give it a try after 30 minutes. When cooking make sure you keep an eye on the fritters and keep turning them to create an even brown coating.
Salmon and Courgette Fritters
Servings: 8 fritters
Preparation Time: 15 minutes
Chilling Time: 1 hour
Cooking Time: 6 – 8 minutes
Total Time: 1 hour and 23 minutes
350g salmon fillet, diced
5 spring onions, finely chopped
1 red chilli, deseeded and finely chopped
1 courgette, spiralized or grated
1 whole egg
1 egg white
1 tsp smoked paprika (optional)
2 tbsp fresh coriander, chopped
2 tbsp coconut oil
Freshly ground black pepper
1 lemon, cut into wedges to serve
- Place the salmon, onion, chilli, coriander, paprika and egg in a food processor.
- Blitz together to form a patty mixture then season to taste.
- Make sure there is still some bite to the mixture; do not make a puree!
- Place the salmon mixture into a bowl and set aside.
- In another bowl whisk the egg white until it just starts to turn foamy.
- Mix the egg white into the salmon and then add the courgette.
- Place the mixture into the fridge for at least 1 hour.
- Heat the oil in a frying pan on a moderate heat.
- Take sections of the mixture and place into the frying pan forming small patties.
- Try to aim for a height of at least 1 cm and then cook for 3-4 minutes on each side.
- The fritters should be golden on the outside and soft and juicy on the inside.
- Serve with homemade lemon mayonnaise and salad.
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