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Sweet Potato, Corn and Wild Salmon Fritters


  • 2 medium sweet potato chopped into 2 cm cubes
  • 310 grams wild tinned salmon I used 1 x 210g tin and 1 x 100g tin
  • 1/2 cup organic corn kernels
  • 2 cloves garlic crushed
  • 1 egg lightly beaten
  • 1/2 red onion finely chopped
  • 1/2 cup homemade breadcrumbs I make my own by popping some sourdough into the food processor/Thermomix
  • Handful parsley or coriander finely chopped
  • Zest of half a lemon optional
  • Salt and pepper
  • 1/4 cup spelt flour


  • Steam sweet potato until tender, approx 8-10 minutes then mash in a bowl and allow to cool.
  • Mix together all the other ingredients then add cooled sweet potato.
  • Pop olive oil or coconut oil (or a mix of the two) into a frypan on medium heat.
  • Place a quarter cup of spelt flour into a shallow dish.
  • Form the mixture into half palm size fritters, and lightly coat both sides of the fritter on both sides and place into hot (but not smoking) frypan. Cook for approx 3-4 minutes each side, or until golden brown, and then set aside and continue until all fritters have been cooked.
  • Serve on a bed of baby spinach with a tomato and avocado salsa and a slice of lemon. Add a side of pesto, homemade mayonnaise or a yoghurt sauce for extra yumminess and nutrition.
  • Enjoy!