Sriracha Salmon Fritters with Lime Sour Cream

10 Ingredients

Number of servings

1/3 cup extra virgin olive oil
2 cans (420g) Woolworths corn kernels, drained
200grams salmon fillet, skin off
1 1/3 cups plain flour
3 Woolworths eggs
1/3 bunch coriander, stems finely chopped, leaves picked
2 spring onions, thinly sliced
2 limes
150grams Woolworths light sour cream
1/3 cup sriracha

Nutrition per serving

34% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Served with tangy lime sour cream, these flavour-packed sriracha salmon fritters will impress any night of the week. Plus, they're easy on the wallet.

Swap tip:

To make this dish vegetarian, replace the salmon with a can of black beans.

Method

Step 1 of 4

Heat 2 tsp oil in a large non-stick frying pan. Add half of 1 can of corn. Cook, stirring occasionally, for 4 minutes or until golden. Transfer to a large bowl. Add salmon to the frying pan. Cook for 3 minutes each side for medium or until cooked to your liking. Transfer to a chopping board. Coarsely flake. Add to corn in bowl.

Step 2 of 4

Place flour in a large bowl. Add eggs and 2/3 cup water and stir to combine. Stir in coriander stems, remaining corn and half of the onion. Mix well.

Step 3 of 4

To cook 4 fritters at a time, heat 1 tbs oil in same frying pan over medium-high heat. Add four level 1/4-cup portions of corn mixture around the pan. Cook for 2 minutes or until golden underneath. Turn and cook for a further 2 minutes or until cooked through and golden. Repeat with remaining oil and corn mixture to make 12 fritters in total.

Step 4 of 4

Zest and juice 1 lime. Cut remaining lime into wedges. Combine sour cream and juice in a bowl. Place fritters on a serving board. Top with lime sour cream and salmon mixture. Sprinkle with coriander, zest and remaining onion. Serve with sriracha and lime wedges.