415g can Safcol Wild Alaskan pink salmon, drained, skin and bones removed, flaked 1 zucchini, thinly sliced 2 green onions 185g (1 cup) corn kernels 1/2 cup self-raising flour 4 eggs, lightly beaten 2 tablespoons oil Sauce: ½ cup natural yoghurt 1 tablespoon lemon juice
Step 1 - Combine salmon, corn, zucchini, onion, egg and flour into a large bowl. Season with salt and pepper and stir Step 2 - Heat 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 3 - Meanwhile, whisk together the yogurt and the lemon juice and serve sauce with the fritters.