Salmon and corn fritter sliders

MAKES 16 PREP AND COOK TIME 45 MINUTES

450g salmon fillet, skin off, pin boned

3 fresh cobs of corn, (400g trimmed kernels)

¼ cup chopped flat leaf parsley 5 thin green onions, chopped

½ cup (75g) plain flour

3 eggs, beaten lightly

⅓ cup (80ml) extra virgin olive oil 1 cup (300g) whole egg mayonnaise 1-2 tablespoons sriracha chilli sauce warm brioche slider buns, baby butter lettuce leaves, cucumber ribbons, lemon wedges, to serve

1 Cut salmon into fine dice and place into a large mixing bowl.

Slice corn kernels from cobs; add to bowl with salmon. Add parsley, onion, flour and eggs, mix well. This is quite a loose chunky mixture.

2 Preheat the oven to 140°C (120°C fan-forced).

3 Heat 2 tablespoons of the oil in a large non-stick frying pan over a medium-low heat. Cooking in batches, drop ¼ cupfuls of salmon mixture into the pan. Press down slightly to flatten slightly. Fry for about 3 minutes each side or until lightly golden on each side. Remove from pan and keep warm in oven while cooking remaining fritters.

4 Place mayonnaise in a shallow serving bowl and top with sriracha, swirl lightly with a spoon. Cut slider buns in half horizontally, top base with a butter lettuce leaf and fritter. Dollop with sriracha mayonnaise and top with cucumber ribbons. Replace bun tops. Serve with lemon wedges. Fritters suitable to freeze. Not suitable to microwave.