Salmon and Courgette Fritters with Avocado Salsa

clock 20 minutes + 15 minutes bowl Serves 16


  • 1 cup self-raising flour
  • Salt
  • Pepper
  • 150ml water
  • 1 Tbsp oil, plus extra for frying
  • 1 egg, separated
  • 415g can salmon, drained and flaked
  • 1 courgette, grated
  • 2 spring onions, sliced
  • Salsa
  • 1 avocado, chopped
  • 1 red capsicum, seeded and chopped
  • Squeeze of lemon juice
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  • 1. Sift flour and a pinch of salt into a large bowl. Make a well in the centre.

  • 2. In a jug, whisk together water, oil and egg yolk. Add to the flour, mixing to a smooth batter.

  • 3. Fold through the salmon, courgette and spring onions. Season to taste.

  • 4. In a clean bowl, beat egg white until stiff. Lightly fold into batter.

  • 5. Heat a little oil in a frying pan on high. Place heaped tablespoonfuls of batter into the pan in batches. Fry for 2-3 minutes each side, until golden and cooked through. Drain on a paper towel.

  • 6. To make the salsa, combine avocado, capsicum, spring onions and lemon juice.

  • 7. Serve fritters with salsa on the side.

  • Tip: This makes a great afternoon snack, lunchbox filler or add a side salad for a more complete meal.

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