Mother’s Day Salmon Brekkie

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SMOKED SALMON, PARMESAN, CORN  AND LEMON FRITTERS by Guy Terland, celebrity chef, face of Bondi Harvest and owner of The Depot

For me, cooking is all about creating simple yet meaningful and responsibly sourced food. Having lived by the ocean for years, salmon is one of my favourite proteins to cook with. It is easy to cook with – it’s healthy, versatile and allows you to be wildly creative in the kitchen and explore techniques that really bring your weeknight meals to life.

INGREDIENTS
FRITTERS
150g Tassal Cooked &
Smoked Salmon
3 cups corn kernels, fresh
1 red onion, chopped
2 eggs
¼ cup coriander
1 cup parmesan cheese, grated
Rind of 1 lemon
1 tsp sea salt
Black pepper
1 cup plain flour
1 tsp baking powder
Olive oil

METHOD
1 In a mixing bowl or food processor place corn, onion, egg, coriander, salt &
pepper and pulse until combined but not completely smooth.
2 Transfer to a mixing bowl then stir through flaked Tassal Cooked & Smoked
Salmon, lemon rind, parmesan, lemon rind, plain flour and baking powder
until combined.
3 Heat one tablespoon of oil in a pan then add two tablespoons of mixture
per fritter into the oil. Cook for 1-2 minutes or until golden then transfer to a
baking tray to keep warm until ready to serve.
4 Make a super quick salad; In a large bowl mix tomatoes, cucumber, lime juice
and coriander, season with salt and pepper.
5 To serve, stack corn fritters and top with salad and a poached egg.

Courtesy of Guy Terland Find  https://bondiharvest.com

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