These sourdough salmon fritters are a great meal to have up your sleeve for those days when you’re in a pinch and you’ve got no meat thawed (or need to go shopping!) and you’re needing a quick, easy meal.
Salmon is so nutritious, but it’s not always the easiest to come by some nice, fresh seafood when you don’t live anywhere near the sea. And canned fish isn’t really anything to write home about. But these sourdough salmon patties make the humble canned salmon into a yummy meal.
- 415g can Salmon (preferably wild caught)
- 1 cup sourdough starter (see my post on how to make your own here)
- 1 onion (chopped)
- 2 eggs
- 1/2 cup cheese (grated)
- 1/2 teaspoons salt and pepper
How to make in a pinch sourdough salmon fritters
Makes approx 8 fritters.
Canned salmon usually comes with bones in it (which adds to the great health benefits because it’s just like bone broth!) so I like to mash it up a little with a fork to break up the soft, cooked bones and meat into fine pieces.
Next add everything else and give it a good stir.
Spoon mixture onto a preheated fry pan with a little bit of oil or butter (I prefer coconut oil) You want to cook at a low temp so that they cook through the middle and not just the outsides.
Flip once the underside is golden brown and they look to be cooked at least half way through.
You can eat them straight from the pan. But my preference is to make them slightly ahead of time and pop them on a tray or plate and into a moderate oven for about 15-30min. Not only does this help to keep them warm while you cook the next batch, but the extra bit of cooking time helps dry them out a little and makes them extra crispy.
Serve with a salad and some Mayo!
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