Asian salmon fritters

These Asian salmon fritters pack a punch and are easy to put together. Pro tip: they can also be made with canned salmon.

45 minutes

Serves 4


Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email


  • Salt and milled pepper
  • 1 packet (200g) fine green beans
  • 1 packet (120g) sugar snap peas
  • ½ packet (150g) baby spinach
  • 500g fresh salmon, cubed
  • 2 Tbsp (30ml) PnP garlic and ginger paste
  • 2 Tbsp (30ml) low-sodium soy sauce
  • 2 Tbsp (30ml) lemon juice
  • 6 spring onions, finely sliced
  • 2 eggs, whisked
  • ⅓ cup (80ml) wholewheat flour
  • Olive oil spray
  • 1 Tbsp (15ml) sesame oil
  • Handful fresh coriander, chopped
  • Ruby microgreens and sliced radishes, for serving



  1. Bring a pot of salted water to the boil.
  2. Blanch beans and peas until tender and place in ice water.
  3. Blanch spinach until just wilted and add to ice bath. Cool and drain veg.
  4. Combine salmon, ginger and garlic paste, soy sauce, lemon juice, spring onion, eggs, flour, salt and pepper together.
  5. Spray a pan with olive oil and heat over a medium-high heat.
  6. Fry spoonsful of salmon mixture until golden on both sides. Remove and set aside.
  7. Heat sesame oil and stir-fry vegetables until heated through.
  8. Top fritters with stir-fried greens, microgreens and radish slices.
  9. Serve.


Browse more recipes here


Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

Chicken feet and chakalaka potjie

Chicken feet might not have much meat to it, but they’re packed with complex flavour that builds up even more with this chakalaka-based sauce.

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.