Name: Salmon and Corn Fritters recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 12
Cuisine: australian
Ingredients: 82.50 ml self-raising flour; 82.50 ml panko breadcrumbs; 3 eggs; 82.50 ml milk; 415g tin pink salmon, drained, flaked; 420g tin corn kernels, drained; 125.00 ml chopped fresh herbs; 125.00 ml grated tasty cheese; 62.50 ml grated parmesan; 2-60.00 ml vegetable oil

by Greer Worsley Last updated on 06/07/2023

We’ve all reached that point in the week where we’ve run out of meals to make, but still can’t be bothered to go grocery shopping. Lucky for you, we’ve developed an easy and tasty solution to this problem. This simple salmon and corn fritter recipe uses easy pantry and fridge staples to create a delicious midweek meal. - Greer Worsley

Ingredients

1/3 cup self-raising flour
1/3 cup panko breadcrumbs
3 eggs
1/3 cup milk
415g tin pink salmon, drained, flaked
420g tin corn kernels, drained
1/2 cup chopped fresh herbs
1/2 cup grated tasty cheese
1/4 cup grated parmesan
2-3 tbsp vegetable oil

Method

Step 1

Place flour and breadcrumbs in a medium bowl and whisk in eggs and milk to form a smooth batter. Add salmon, corn, herbs and cheeses. Season well with salt and pepper. Stir to combine.
Step 2

Heat oil in a large nonstick frypan over medium heat. Working in batches, drop 1/4 cup measures of batter into the oil. Press down lightly to flatten. Cook for 2-3 minutes, then flip and cook a further 2-3 minutes. Remove and drain on paper towel. Keep warm. Repeat with remaining mixture.
Step 3

Serve with fresh lemon wedges.