Salmon fritters

220g can pink salmon - do not drain off juice
1 tblsp chopped parsley
1 medium carrot, grated
2 eggs
1 small onion, finely chopped
4 tablespoons self raising flour
2 cups grated potato

In a bowl, mix together salmon and juice, parsley and onion,  Break up salmon with a fork.  Add eggs and mix through. Sir in SR flour, then grated carrot and lastly grated potato.

Heat some canola oil in a pan ( about 1/4 cup).  When oil is hot put large tablespoons of the mixture into the pan.  Turn over when browned and cook other side.  When ready drain on absorbent paper.

The mixture needs to be cooked fairly quickly after preparation as the potato will discolour.

Makes about 16 fritters.  Serve with a salad of choice.