Pea and salmon fritters with poached eggs

Take brunch to the next level with these tasty salmon fritters. Top them with soft poached eggs and serve with lemon wedges for a cafe-quality meal.





  • 1 1/2 cups (180g) frozen peas
  • 1 cup (150g) self-raising flour
  • 2 Coles Australian Free Range Eggs, lightly whisked
  • 1/3 cup (80ml) milk
  • 2 tbs coarsely chopped chives
  • 1 tbs chopped dill
  • 150g pkt Coles Hot Smoked Salmon, coarsely flaked
  • 2 tbs olive oil
  • 2 tsp white vinegar
  • 4 Coles Australian Free Range Eggs, extra



Place the peas in a heatproof bowl. Pour over enough boiling water to cover. Stand for 1 min, then refresh under cold water. Drain well. Return to the bowl and use a fork to coarsely mash.


Place the flour in a large bowl. Add the egg and milk and stir to combine. Season. Add the peas, chives and dill and gently fold to combine. Add the salmon and gently fold to combine.


Heat one-third of the oil in a large non-stick frying pan over medium heat. Spoon four ¼-cup portions of the pea mixture around the pan. Cook for 2 mins or until light golden. Turn and cook for a further 1-2 mins or until the fritters are golden and cooked through. Transfer to a plate and cover with foil. Repeat, in batches, with the remaining oil and pea mixture to make 12 fritters.


Meanwhile, bring a saucepan of water to a simmer over high heat. Add the vinegar. Crack 1 egg into a small bowl. Stir the water to create a whirlpool, then pour the egg into the centre of the whirlpool. Cook, without stirring, for 3 mins for a runny yolk* or until cooked to your liking. Use a slotted spoon to transfer to a bowl. Cover with foil to keep warm. Repeat, in batches, with the remaining eggs.


Place the fritters on serving plates. Top with poached eggs. 

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.