I love this recipe! It was a real discovery/experiment (read, I was about to start making dinner and realised I had nothing left in my fridge apart from salmon and courgettes!).  It always amazes me how you can create dishes out of ‘nothing’.

Serves 2-3 (about 8 fritters in total)


  • 2 – 3 fillets of salmon, cooked
  • 2 medium courgettes, grated and water squeezed out of them
  • 4 tablespoons sweet corn
  • 1 small onion, finely chopped
  • 3 tablespoons Dijon mustard (use less if you do not want it too spicy)
  • 2 eggs, beaten
  • 1 cup ground almonds
  • Salt and pepper to taste


  1. Flake the salmon into a large bowl, add the rest of the ingredients and mix thoroughly (you may want to use your hands to ensure everything is thoroughly coated).
  2. Heat some coconut oil in a large frying pan.  Spoon a heaped spoonful of the salmon mixture into frying pan and flatten and shape into thin, round fritters (the flatter the fritter, the more evenly it will cook).  Cook for about 3-4 minutes then flip over and repeat on the other side).  This can get a little messy so be careful! Repeat with the rest of the mixture (I managed to fit 4 small fritters in one pan at a time.
  3. Serve with spinach or avocado.

Little tip: 

If you have time refrigerate the fritters/patties before cooking as this will help them to keep their shape.