Name: Salmon fritters with garlic & limemayo
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: Contemporary
Ingredients: 115.00 g flour cake; 45.00 ml butter melted; 250.00 ml coconut milk; 400.00 g salmon Norwegian, diced; 3.00 spring onion chopped; 125.00 ml fresh coriander chopped; 0.00 salt to season; 0.00 sunflower oil for deep-frying; 2.00 eggs just the yolks; 4.00 garlic cloves, crushed; 10.00 ml lime zest only; 30.00 ml lime juice; 500.00 ml sunflower oil

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Ingredients (13)

115.00 g	flour — cake
45.00 ml	butter — melted
250.00 ml	coconut milk
400.00 g	salmon — Norwegian, diced
3.00	spring onion — chopped
125.00 ml	fresh coriander — chopped
0.00	salt — to season
0.00	sunflower oil — for deep-frying

GARLIC & LIME MAYO

2.00	eggs — just the yolks
4.00	garlic — cloves, crushed
10.00 ml	lime — zest only
30.00 ml	lime juice
500.00 ml	sunflower oil

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Method:

Mix together the flour and butter and gradually add the coconut milk.
Mix in all the remaining ingredients except the sunflower oil.
Heat the oil in a frying pan and drop large spoonfuls of batter into the oil.
Fry on both sides until golden.
Drain on paper towels and keep warm in a low oven.
Repeat until all the batter has been used up.
GARLIC & LIME MAYO
Place the egg yolks, garlic lime rind and lime juice in a blender and blend until well combined.
While the motor is running, pour in the oil, very slowly, and process until the mixture is thick and creamy.
Serve withe the salmon fritters.