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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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A belly-friendly, low-FODMAP fritter recipe, packed full of flavour and quick to make in just 20 minutes. With 2 ½ serves of vegetables, these vegetable fritters make a healthy brunch, dinner or light supper. Plus, they're high in calcium and protein and can be made gluten free.
1 Preheat oven to 160ºC. In a large bowl, combine kumara, corn, shallots, salmon, coriander, flour, cheese and eggs. Season fritter mixture with black pepper.
2 Spray a large non-stick frying pan with olive oil and set over a medium heat. Make 4 fritters with ¹/³-cupful each of the mix. Press down and cook for 2-3 minutes each side, turning once. Repeat with remaining mix to make 12 fritters. Transfer fritters to a baking tray, and place in oven to keep warm.
3 Arrange salad on 4 plates and top each with three fritters and sour cream. Garnish with coriander leaves.
Make it gluten free: Use gluten-free flour and check sour cream is gluten free.
Make it low FODMAP: Use 300g kumara and 100g potato, replace shallots with green spring onion tips, and use reduced-fat mayonnaise instead of sour cream.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
You might also be interested in our guide to choosing canned fish
Calories 441 cal
Kilojoules 1850 kJ
Total fat 20 g
Saturated fat 7 g
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Every recipe meets strict nutrition standards aligned with the Australian and New Zealand Dietary Guidelines.
Hi, can I freeze the sweet potato and salmon corn fritters and reheat later?
Hi Greg,
Fritters are suitable to freeze, plus a really good way to use up leftover veg and other odds and ends you have in the fridge. You can freeze the cooked, cooled fritters in a single layer, or use baking paper between stacked layers to keep the fritters from sticking together.
Cheers,
Beatriz