Salmon Fritters

Salmon Fritters

  • Salmon Fritters - Transformation Inc
  • Salmon Fritters - Transformation Inc
  • Salmon Fritters - Transformation Inc

Salmon Fritters

Need ‘something’ to go with that salad for tonight’s dinner… this is your answer.

The ingredients are straight from your cupboard. I made bite-sized pieces, but you can make any size to suit.


Feelin’ Blue, then eat ME – What?

Risk of depression or other mood disorders may be deterred by eating food high in Omega 3s, like salmon. Research has shown that omega 3s can help prevent coronary heart disease, high blood pressure, type 2 diabetes and rheumatoid arthritis.


The Recipe – Salmon Fritters

1 large tin of pink salmon

1 medium onion diced thinly

1 thinly diced shallot

1 medium sweet potato

1 grated and squeezed zucchini

1 clove of crushed garlic

½ cup of baby spinach

1 cup of coconut flour

Coconut oil to lightly fry



1.    Place the onion, shallot, zucchini, garlic, and spinach into a bowl and mix together seasoning with salt and pepper.

2.   Place the pink salmon into a bowl and remove bones.

3.  Once the bones have been remove combine salmon into the mixture and place into the fridge.

4.  Put a medium saucepan on high filled half way with water.

5.  Peel sweet potato and dice into cubes then place in the saucepan.

6.  Cook until the sweet potato can be mashed.

7.  Mash sweet potato and set aside to cool.

8.  Once cool make a well in the sweet potato and combine salmon mixture stirring well.

9. Place a frying pan on medium adding coconut oil to the pan starting with 2 tablespoons.

10. Begin to make small clumps of mixture and roll in hands into balls and flatten.

11. Dip the flattened salmon mixture into the coconut flour evenly covering and placing into the frying pan.

12. Turn the fritters once the bottom is golden.

13. Continue to do so until the mixture has been used.

14. Place the cooked fritters on a medium heat in the oven.

15. Serve with a nice and colourful salad.


Recipe: Victoria Ings       

Photos & Blog: Lystra Bisschop





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