Easy salmon and corn fish desserts recipe

Easy salmon and corn fish desserts recipe

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Easy salmon and corn fish desserts recipe

The ingredient of Easy salmon and corn fish desserts recipe

  1. half of cup plain flour
  2. half cup self-elevating flour
  3. 1 teaspoon mild curry powder
  4. 2 eggs
  5. 1/2 cup milk
  6. 125g can corn kernels, tired
  7. 1/2 zucchini, grated
  8. 210g can purple salmon in springwater, bones and skin eliminated, flaked
  9. 80g sparkling ricotta, crumbled
  10. 1/four cup finely chopped fresh chives
  11. Extra virgin olive oil, for shallow-frying
  12. 1/three cup tartare sauce
  13. Salad (see note), to serve
  14. Lemon wedges, to serve

The instruction how to make Easy salmon and corn fish desserts recipe

  1. Sift flours and curry powder right into a big bowl. Whisk eggs and milk in a medium jug. Gradually whisk egg mixture into our to form a stiff batter. Add corn, zucchini, salmon, ricotta and chives. Stir to mix. Season with salt and pepper. Stand for 10 mins.
  2. Pour sufficient oil into a large, deep frying pan to come back 5mm up facet of pan. Heat over medium-excessive heat. Spoon 2 stage tablespoons of batter into pan, shaping into a round. Repeat to make 6 fish desserts. Cook for two to 3 minutes every side or until browned and cooked thru. Drain on paper towel. Cover to hold heat. Repeat with remaining batter to make 12 fish desserts in overall.
  3. Serve fish cakes with tartare sauce, salad and lemon wedges.

Nutritions of Easy salmon and corn fish desserts recipe

fatContent: 482.78 calories
saturatedFatContent: 27.1 grams fat
carbohydrateContent: 6 grams saturated fat
sugarContent: 35.5 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 21.2 grams protein
sodiumContent: 155 milligrams cholesterol

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