Salmon and Broad Bean Fritters
The health benefits of eating oily fish once or twice a week are indisputable, and salmon is high in protein and omega-3. This recipe is an economical way of serving fresh salmon (don't be tempted to use tinned). For presentation, the fritters look great piled on a platter and served with a bowl of salad and aioli on the side. If you're cooking for two, freeze the remaining fritters between layers of baking paper for a quick meal on hand.
500g frozen broad beans, shelled
500g skinned salmon fillet
Zest of 2 lemons, plus 1 tbsp lemon juice
½ bunch dill, chopped
2 tbsp capers, chopped
1 Spanish onion, diced
1 egg
1 clove of garlic, crushed
2 tbsp plain flour, plus flour for dusting
Vegetable oil for frying
4 tbsp whole-egg mayonnaise
Ingredients
1 potato, diced500g frozen broad beans, shelled
500g skinned salmon fillet
Zest of 2 lemons, plus 1 tbsp lemon juice
½ bunch dill, chopped
2 tbsp capers, chopped
1 Spanish onion, diced
1 egg
1 clove of garlic, crushed
2 tbsp plain flour, plus flour for dusting
Vegetable oil for frying
4 tbsp whole-egg mayonnaise
Method
1. Peel potato, cut into large dice and bring to the boil from cold water. Cook till soft, drain well and mash straight away. Set aside to cool. See tip for preparing broad beans; once beans are peeled, blitz lightly in blender and place in a large bowl. Next, blitz salmon fillet, leaving slightly chunky. Add to broad beans with cold potato, lemon zest, dill, capers, onion, flour and egg. Season with salt and pepper, and mix well. Roll into 12 even-sized patties and refrigerate for at least 20 minutes.
2. Heat oil, dust fritters in a light coating of flour and fry in batches till golden.
3. To make aioli, mix mayonnaise, crushed garlic, 1 tbsp lemon juice and 1 tbsp warm water and whisk together.
4. Serve with salad and lemon wedges.Notes
TIP OF THE WEEK
Place frozen broad beans into a large pot of boiling water and blanch for 30 seconds; strain and refresh in ice-cold water. This softens the outer skin ready for peeling. Pinch the top of the
broad bean and squeeze, discarding the tough shell and keeping the bright-green bean.
- Source:
- Who
- Author:
- Stylist:
- ANNETTE FORREST
- Photographer:
- BEN DEARNLEY
