Crap. Where did that weekend go? Did I really spend it watching Come Dine With Me, complaining (loudly) that I could cook so much better than every contestant through a mouthful of …um…everything?

Yup. I really did.

Now I’m facing another week of commuting (thats over 10 hours listening to Stephen Fry’s sultry tones read me Harry Potter through the stench of morning commuters on the Central line), resolving to quit caffeine to improve my health (then failing the second my alarm goes off each morning) and feeling guilty that I’m not spending more time using my (ludicrously expensive) gym membership.

As soon as Monday rolls around, the weekend feels like a life time ago. (And also, usually feels a little bit wasted).

Being a complete food obsessive, the one thing that makes the first day of the working week seemingly zoom by, is dreaming of dinner. (Ok, maybe “zoom” is a little optimistic. I mean “not crawl painfully slowly”.)

Today, to get me through my nine to five (and all the other hours before it’s socially acceptable to eat dinner) is this gorgeous number…

Salmon & Corn Fritters

Makes 6-10


  • 3 medium eggs
  • 2 spring onions, finely sliced
  • Approx 100g fish, flaked (the boy and I used salmon, but any pre cooked of smoked fish would work a treat here too)
  • 150g sweet corn kernels (canned or frozen)
  • 3 Tbsp diced fresh dill
  • 4 Tbsp coconut flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp ground pepper
  • 2 Tbsp water
  • Coconut oil (for cooking)

Beat together the eggs and then mix in the spring onions, fish, corn kernels and dill.

Add the coconut flour, baking powder, salt and pepper and mix well again.

Heat some coconut oil in a frypan over a medium heat. Place heaped tablespoons of batter into the pan and flatten into small pancakes.

Cook for approximately 3 minutes (or until the underside is done) and then flip and repeat cooking for the other side (the flipping can be a bit tricky, you may need two utensils and a few swear words).

If they won’t all fit in your pan, you can keep one batch in the oven while you complete a second (or third).

Serve with your topping of choice.

We love these with some more fish on top, crushed avocado, a sprinkling of extra dill, dash of lemon juice, chopped up beets and some home made cream cheese.*

Enjoy! (And try to ignore the next four days that lie ahead before you can sit on your sofa pretending you’re going to do useful things with your weekend.)

This is really not as scary as it sounds, it’s made by straining natural yogurt overnight in muslin cloth. That is seriously it.


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