Ingredients:

• 400g can pink salmon, drained, skin and bones removed, flaked
• 3 eggs
• ¼ cup self-raising flour
• ¼ cup coriander, chopped
• 4cm piece ginger, peeled, grated
• ½ cup extra virgin olive oil
• 100g sugar snap peas
• 100g peas
• 1 head of broccoli, chopped

Method:

1. Combine salmon, eggs, flour, coriander and ginger in a large bowl to a spoonable consistency.
2. Heat oil in a large fry pan over medium-high heat. Add ¼ cup of mixture to the fry pan and cook for 5 minutes, turning once or until golden and cooked through. Transfer to a plate covered in paper towel and cover. Repeat with remaining mixture.
3. Meanwhile bring a large saucepan of water to the boil. Top and tail the sugar snap peas and add them along with the peas and broccoli to the saucepan. Blanche for 1-2 minutes. Drain and serve with fritters.