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:
Combine salmon, eggs, flour, coriander and ginger in a large bowl to a spoonable consistency.
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.
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.
For more information about PEI (pancreatic exocrine insufficiency), or if you have any questions relating to symptoms or treatment options, please speak to a healthcare professional.
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