Serves 4; Prep: 15 mins; Cook: 5 mins; Nutritional Value: High protein and high in fibre.
Ingredients:
250g can salmon, flaked
4 eggs
1 tbsp fresh coriander
440g can corn kernels, drained-or cook 2 cobs of sweet corn and strip the kernels from the cobs
4 spring onions, thinly sliced
½ cup plain flour
2 tsp garlic, crushed
1 tbsp ginger, grated
salt and freshly ground black pepper
oil for frying
Method:
Lightly beat the eggs and gently fold through the rest of the ingredients except for the oil.
Lightly oil a fry pan or grill plate and place a quarter cup of mixture on the plate for each cake.
When one side is coloured, turn them over to cook the other side.
Serve two as a portion with lemon wedges.