Meat-Free Monday: The Controversial Edition - Salmon Fritters

source: Food

Now, there seem to be two ways of thinking on this. Some people are vegetarian and eat fish, others believe that fish falls under the meat category and think true vegetarians do not eat seafood. Me? I eat meat and really have no opinion either way, but unless people ask me not to, I may occasionally include a fish dish in my Meat-Free Mondays, simply because I have so many good ones and they are cheap and easy (which is the whole point of these recipes anyway).

These salmon fritters are packed full of vegie goodnes, but please don't tell Isla because they are hands-down her favourite thing to eat. I make them for her probably once a fortnight, and Sparky and I eat them too. Usually will salad or steamed vegies.

You need:


a 400g tin pink salmon - drained, flaked, bones removed
a large carrot
a couple of potatoes
a zucchini
an onion
an egg
plain flour
vege oil

1. Pop the salmon into a large bowl. Grate up the carrot, zucchini, onion and potatoes and add to the bowl.

2. Combine with the egg and a couple of tablespoons of plain flour. Season and mix well.

3. Take spoonfuls of the mixture and roll into balls.

4. Heat a centimetre or two of vege oil in a frypan and pop the salmon fritters in in batches. Shallow-fry for a few minutes, then flip and cook through on the other side. Drain on paper towel.

Seriously tasty and so yummy on a sandwich the next day too. Hopefully this didn't offend anyone!!

Meat-Free Monday: Tuna Pasta

I've done it again. Fish in Meat Free Mondays. I am living on the edge, I know. Tut, tut.

Facetiousness aside, this Jamie Oliver inspired meal is one of the best, easiest, tastiest pastas going round. Trust me, it'll find its way into your repertoire in no time!

You'll need:


large tin of tuna in olive oil
onion, chopped
garlic, crushed
chilli flakes (optional)
cinnamon
basil - stems chopped and leaves torn roughly
bottle of passata (or Dolmio Classic Tomato Pasta Sauce - it's really tasty, no preservatives, additives etc)
fusilli or similar pasta
salt and pepper

1. Cook the garlic, onion and chilli for a few minutes in some olive oil. Add the basil stems and about 1/2 tsp of cinnamon. Cook for another couple of minutes.

2. Roughly drain the tuna and flake it with a fork. Add to the pan, along with the passata or pasta sauce. Simmer for 20 minutes or so.

3. Cook your pasta, drain and add to the pan. Combine with the sauce, season and throw through some basil leaves.

4. Top with more basil, pepper and parmesan.

Cue mouth watering.