Recipes Teresa Cutter's Atlantic Salmon and Zucchini Fritters
Teresa Cutter's
Atlantic Salmon and Zucchini Fritters
Makes 6
Cooking time 30mins
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Ingredients
- 300g zucchini, grated
- 2 x 95g tins Safcol Premium Atlantic Salmon in Springwater, drained
- 2 spring onions, sliced
- 60g Persian feta cheese
- Small bunch mint and parsley, chopped
- 50g plain rice flour
- 3 organic eggs
- Black pepper
- Handful baby spinach leaves
- 1 avocado
Method
- Combine the zucchini with the spring onion, herbs, rice flour and eggs. Season with black pepper.
- Lightly fold in the salmon.
- Heat olive oil in a pan and drop large spoonfuls of batter into the frypan. Cook for about 2 - 3 minutes each side until golden and cooked through.
- Serve 2 fritters sandwiched with baby spinach, avocado and a little Persian feta on the side.
- Serve with a little lemon or salsa verde to drizzle and enjoy.
