Salmon and Eggplant Fritters
1 6-ounce can red or pink wild Alaska salmon
4 ounces low fat soft cheese with garlic and herbs
Freshly ground black pepper
1 medium eggplant
4 tablespoons olive oil
1 ounce plain flour, seasoned with a pinch of salt
1 egg, beaten with 2 tablespoons milk
2 ounces fresh breadcrumbs
Vegetable oil, for shallow frying
Drain the salmon, remove the skin and bones if desired, and mash with a fork. Add the soft cheese, season with black pepper and mix together.
Cut off and discard about 1 cm (½ inch) from the base of the eggplant, then slice the remaining eggplant crossways to give eight slices, each about 1/4 inch thick. You will have to discard the narrow end of the eggplant. Brush both sides of the eggplant slices with olive oil and grill them, turning once, for about 2 - 3 minutes to soften them slightly. Allow them to cool.
Sandwich two pieces of eggplant together, using a generous amount of the salmon mixture for the filling. Repeat with the remaining aubergine slices. Dust with the seasoned flour, then dip into the beaten egg mixture and coat in the breadcrumbs.
Heat the vegetable oil in a frying pan. Fry the eggplant fritters for about 30 - 40 seconds on each side, or until the breadcrumbs are golden brown. Drain on sheets of paper towel, then serve while still hot.