The classic salmon cake (famously using up leftover mash) reworked with added zucchini, will have your kids asking for seconds… even those who are ‘green averse’!
You can change up this recipe too, by adding a couple of teaspoons of spices like cumin or sumac, or a small amount of finely diced chilli! Or if some people like spicy, but others don’t, try serving this with Sweet Chilli and Ginger Sauce.
Try using different herbs, whatever you might be harvesting from the garden. I love dill in this recipe, but my family don’t love dill as much as I do, so I will make a Cucumber & Bean Salad with Dill Dressing, or Tzatziki to serve with mine.
About 14 to 18 fritters
- 300gm of whole zucchini, which is about 2 medium or 1 large zucchini (should make about 2 cups once ends are chopped off & they are finely grated)
- 2 cups cold mashed potato
- 2 free-range eggs
- 185gm tin of cooked salmon
- 2 tbsp fresh herbs (oregano, dill, tarragon), chopped
- 1 teaspoon garlic infused olive oil
- 4 cups gluten free breadcrumbs
- 1 cup grated parmesan
- 1/4 cup of macadamia or coconut oil, to fry
- Drain salmon, then add to a large mixing bowl, mashing up any soft bones with the flesh as you flake it
- Chop ends off zucchini, and finely grate zucchinis. Add to the large bowl.
- Mix in cold mashed potato, eggs, salmon, herbs and garlic infused olive oil
- Add breadcrumbs and parmesan, stir to combine
- Scoop out about 2 tbsp. worth of fritter mix, and shape in a ball, then flatten. Set aside on plate or tray. Repeat until all the mix is used up.
- Heat oil in frypan or BBQ, over medium to high heat
- Fry each fritter for about 5 minutes on each side until golden brown. Add more oil as required.
- Serve with green beans, or salad, and sweet chilli sauce or tzatziki.
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