Golden Salmon, Bacon & Veggie-Stacked Fritters
with Garden Salad, Goat Cheese & Dill-Parsley Mayo
- Eggs
- Milk
- Fish
- Gluten
- May contain traces of allergens
- Crustaceans
- Molluscs
- Wheat
There's no better way to get your veggies than by adding them to cheesy fritters, which get all lovely and golden in the pan. With an extra dose of goodness from a salmon and crisp salad, this dish goes to show that you can get your fritter fix without the carb overload.
Ingredients
100 g
Bacon
1 tin
Sweetcorn
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs;)
1 sachet
Garlic & Herb Seasoning
1 packet
Mixed Salad Leaves
1 packet
Goat Cheese
(Contains: Milk;)
1 packet
Parmesan Cheese
(Contains: Milk;)
1
Snacking Tomatoes
1
Spring Onion
1
Zucchini
280 g
Salmon
(Contains: Fish; May be present: Crustaceans, Molluscs.)
Not included in your delivery
1 drizzle
olive oil
1 piece
egg
(Contains: Eggs;)
¼ cup
plain flour (or gluten-free plain flour)
(Contains: Gluten; May be present: Wheat.)
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Pat salmon dry with paper towel and season both sides. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Diced bacon into 1cm pieces. Cook bacon, breaking it up with a spoon, until golden, 4-5 minutes. • Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.
• Meanwhile, grate zucchini, then squeeze out any excess moisture using a paper towel (this helps the fritters crisp up in the pan). Drain sweetcorn. • In a medium bowl, combine salmon, bacon, corn, zucchini, shaved Parmesan cheese, garlic & herb seasoning, the egg and the plain flour. Add a pinch of pepper, then mix well to combine. TIP: Lift out some of the fritter mixture with a spoon. If it's too wet and doesn't hold its shape, add a little more flour!
• Return pan to medium-high heat with enough olive oil to coat the base. • When the oil is hot, add heaped tablespoons of fritter mixture, in batches, flattening with a spatula (3-4 fritters per person). Cook until golden, 3-4 minutes each side (don't flip too early, let the fitters set!). • Transfer to a paper towel-lined plate. TIP: Add extra oil between batches as needed.
• Meanwhile, cut snacking tomatoes into halves. Finely chop chives. • In a second medium bowl, combine a drizzle of white wine vinegar and olive oil. Season with salt and pepper, then add mixed salad leaves and snacking tomatoes. Toss to combine.
• Divide salmon, bacon and Parmesan fritters and garden salad between plates. • Sprinkle over chives. • Serve with dill & parsley mayonnaise. Enjoy!
