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Prep Time 10 minutes - Total Time 20 minutes - Makes 10

These are the ultimate snack, brunch or lunch. So easy and quick to make and one you’ll be making them time and time again.

And if you wanted to pimp them up a little, you could stick a poached egg on top. Then you would have a lovely salmon and egg breakfast or starter.

However or whenever you have then, you won’t be sorry.


  • 2 skinless cooked smoked salmon fillets.

  • 200 g tin of sweetcorn.

  • 2 tbsps of sweet chilli sauce, plus extra for serving.

  • 2 spring onions, roughly chopped, save some for later.

  • Zest of 1 lemon.

  • 1 large egg, whisked.

  • 3 tbsps of flour.


  1. Flake the salmon into a large bowl followed by the rest of the ingredients and season with salt and pepper. Mix to combine everything together.

  2. In a large nonstick frying pan add enough oil to just coat the bottom of the pan. Then oven a medium to low heat add 3 or 4 spoonfuls of the mixture and gently flatten. Fry for 2 to 3 minutes on each side or till golden and crispy. If you get any sweetcorn going astray, just let them toast up in the pan and put them to one side for sprinkling over the top.

  3. Once out of the pan place on some kitchen paper while you fry the next batch. If you like you can keep them in a low oven just keep warm, but I don’t mind them being slightly warm.

  4. To serve sprinkle with some more spring onions, I also like to add a little salad cress and any sweetcorn that escaped from the fritters. And don’t forget some sweet chilli sauce for dipping into.


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