NO WASTE Salmon and Vegetable Fritters recipe… by Dominique Rizzo

The following guest blog post is by Dominique Rizzo from Pure Food Cooking, Channel 10′s “Ready Steady Cook” and “The Circle”…

I know that if we all went into our pantry’s we would find an array of tinned goods, packets of foods and probably enough stocked ingredients to feed the family for a couple of weeks.

Sustainable cooking is all about being mindful of waste, buying local, and using what we have instead of continually stocking up on what may not be really needed. In my house I make it a rule to have two pantry days where I use at least 4-5 ingredients from my pantry that must go into one meal. I found myself peering into my well stocked pantry and hunting through the vast array of ingredients looking to throw together a quick snack for some friends who dropped around and with some cleaver seasonings and a few kitchen staples I have come up with this deliciously simple, low cost, family friendly meal.

I know that we all have some kind of tinned vegetables in the pantry and they are a real bonus for throwing into soups, salads or casserole dish. So for this recipe substitute what you have to make these crunchy tasty salmon and vegetable fritters. You can also use frozen peas, corn and carrots to bulk out the mix. These little fritters are an easy way to get the kids to eat more vegetables as well.

Recipe makes about 14 fritters-

  • 165g plain flour
  • 1 tsp baking powder
  • 1 egg
  • 125ml milk
  • 1 tsp chilli jam or sweet chili sauce
  • Salt and pepper
  • 425g tinned asparagus (drained and chopped)
  • 100g pink salmon (you could use tuna )
  • ½ cup tinned corn, drained or you can use ½ cup frozen peas. Carrots and corn defrosted first)
  • ¼ cup vegetable oil

-Combine the plain flour with the baking powder and season with salt and pepper.

-In a separate bowl whisk the egg with the milk and chili jam, add in the tinned salmon, breaking it up with a fork until flaked, add in the chopped tinned asparagus and the other vegetables and stir to combine. Pour the wet ingredients into the dry and gently fold through to combine. Don’t overwork the mix or the fritters will come out a little tough.

-Heat the oil in a heavy based pan over moderate temperature place dessert spoons of the fritter mix into the pan and cook for 2 minutes each side until golden. Repeat with the other side until firm to touch. Serve the fritters hot or cold with a salsa or salad.

-You could also add in some grated cheese and chopped parsley for a little extra flavour.

**These will keep in the fridge for 4 days and can be reheated in the microwave for 30 seconds.

About the Author: A soul woman chef, Dominique possesses a passion for creative world food, fuelled by her Sicilian heritage. In 2007, Dominique started her own chef /consulting business “Pure Food Cooking” with a focus and purpose to inspire and generate awareness in cooking using natural whole foods, and fresh organic produce to improve health, balance and life vitality. She appears regularly on Channel 10′s ‘Ready Steady Cook’, and does guest chef appearances on ‘The Circle’ , Kerri-anne and ‘The 7pm Project’.

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