- High in dietary fibre
- No added sugar
- Shellfish free
- Soy free
- Sesame free
- Peanut free
- Nut free
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.
- Serves4
- Cook time25 minutes
- Prep time15 minutes
Ingredients
- 1 1/2 cups (180g) frozen peas or chopped green beans or broccoli
- 1 cup (150g) self-raising flour
- 2 free range eggs, lightly whisked
- 1/3 cup (80ml) milk, cream or plant-based milk
- 2 tbs coarsely chopped chives or parsley or spring onions
- 1 tbs chopped dill or basil or coriander
- 150g pkt hot smoked salmon or smoked trout or 150g canned salmon or tuna, drained, coarsely flaked
- 2 tbs olive oil
- 2 tsp white vinegar
- 4 free range eggs, extra
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the peas or chopped green beans or broccoli 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.
Step 2
Place the flour in a large bowl. Add the egg and milk and stir to combine. Season. Add the peas, green beans or broccoli, chives or parsley or spring onions and dill, basil or coriander and gently fold to combine. Add the salmon or tuna and gently fold to combine.
Step 3
Heat one-third of the oil in a large non-stick frying pan over medium heat. Spoon four 1/4 cup portions of the 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.
Step 4
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.Step 5
Place the fritters on serving plates. Top with poached eggs.
Pea and salmon fritters with poached eggs
- Serves4
- Cook time25 minutes
- Prep time15 minutes
Ingredients
- 1 1/2 cups (180g) frozen peas or chopped green beans or broccoli
- 1 cup (150g) self-raising flour
- 2 free range eggs, lightly whisked
- 1/3 cup (80ml) milk, cream or plant-based milk
- 2 tbs coarsely chopped chives or parsley or spring onions
- 1 tbs chopped dill or basil or coriander
- 150g pkt hot smoked salmon or smoked trout or 150g canned salmon or tuna, drained, coarsely flaked
- 2 tbs olive oil
- 2 tsp white vinegar
- 4 free range eggs, extra
Description
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.
Method
Step 1
Place the peas or chopped green beans or broccoli 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.
Step 2
Place the flour in a large bowl. Add the egg and milk and stir to combine. Season. Add the peas, green beans or broccoli, chives or parsley or spring onions and dill, basil or coriander and gently fold to combine. Add the salmon or tuna and gently fold to combine.
Step 3
Heat one-third of the oil in a large non-stick frying pan over medium heat. Spoon four 1/4 cup portions of the 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.
Step 4
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.Step 5
Place the fritters on serving plates. Top with poached eggs.