Sweet Corn and Salmon Cakes with Salad
2 Bowls, Fork, Frying Pan, Spatula
1 ear fresh corn (tinned/frozen if fresh isn't in season, about 1 cup of kernels)
1 can red or pink salmon (about 200g flaked salmon in water)
1 spring onion
1/2 cup wholemeal flour
salt and pepper
a few rocket leaves or baby spinach
3 cherry tomatoes
For a vegetarian option substitute roughly mashed boiled potato for the salmon, you can also use chopped prawns instead of salmon.
Cut the corn in half and using a knife cut the kernels off the cob and put into a large bowl.
Finely slice the spring onion and add to the corn.
Add the can of salmon to the bowl and season to taste.
Beat the egg in a small bowl and stir in.
Add the flour bit by bit and mix in.
Heat a little oil in a frying pan.
Form the mixture into flat patties.
Fry until just golden, turn over and fry the other side.
Serve with a salad of greens, diced avocado and tomato with some sweet chilli sauce or tomato sauce.