Written by Caitlin Scane

17 Jul 2020

By Caitlin Mannion, Dietitian


  • 1 medium sweet potato, peeled & grated
  • 1 cup corn kernels
  • 1x 200g tin of salmon- boneless and skinless
  • 1/2 cup plain flour
  • 2 tsp dried coriander or 1 tbs fresh
  • 3 eggs
  • 2 shallots, finely sliced
  • 1/2 cup grated cheese
  • greek yoghurt and spinach to serve (optional)


  1. In a large mixing bowl, combine sweet potato, salmon, corn, coriander, flour, cheese, shallots and eggs (pre-whisk these) and season with salt and pepper as desired.
  2. Heat a 3 tbs of olive oil in a large frying pan on medium-high heat. Cook mixture in 1/3 cupful serves at a time turning once after 4-5 minutes or golden brown. The mixture should make approximately 12-14 fritters
  3. Serve hot with Greek yoghurt and salad, 1 serve= 3 fritters, consider keeping them warm in the oven whilst cooking the whole batch.

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