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Ingredients
- 415 g can pink salmon
- 1 medium potato
- 1 spring onion, finely chopped
- 1 tablespoon breadcrumbs
- 1 egg, lightly beaten
- 2 tablespoons oil
Quick tomato salsa
- 1 medium tomato, finely chopped
- 1 spring onion, finely chopped
- 1 clove garlic, crushed
- 2 teaspoons finely chopped parsley
- 1 teaspoon red wine vinegar
Method
1. Drain salmon thoroughly and place in a large mixing bowl. Flake with a fork. Grate potato, squeeze out excess liquid; add to salmon. Add spring onion, breadcrumbs and egg to bowl; mix well.
2. Divide mixture into eight portions and shape into patties about 7 cm in diameter. Heat oil in a frying pan and cook fritters over a medium heat for 3 minutes each side, until golden. Serve with tomato salsa.
3. To make Quick Tomato Salsa: Place tomato, spring onion, garlic, parsley and wine vinegar in a medium mixing bowl and combine thoroughly.
