By Lea Brink
Enjoy the salmon fritters on their own with a green salad or on a bread roll.
You will need:
2 tins drained salmon
2 chopped cloves of garlic
2 tablespoons chopped dill
1½ cups bread crumbs
5 sprigs of spring onion, chopped
2 tablespoons lemon juice
2 tablespoons mustard
Coarse salt and pepper
250 ml sour cream
1 medium size avocado pear, peeled
¼ cup olive oil
Blend the avocado pear and olive oil in the food processor until smooth.
Mix the salmon, cloves of garlic, dill, spring onions, lemon juice, eggs, mustard, salt and pepper well.
Roll the salmon mixture into balls and press flat so that they resemble fish cakes, about two centimetres thick.
Roll the salmon fritters in the bread crumbs until each fritter is fairly well covered with a layer of bread crumbs.
Fry the salmon fritters in a bit of oil for approximately four minutes or until golden brown. Turn the fritters over and fry on the other side for another four minutes.
Serve the salmon fritters each with a tablespoon avocado pear and a tablespoon sour cream.