Step 1

Place the cannellini beans in a large bowl and mash, keeping some texture. Add egg and flour and stir until well combined.

Step 2

Add the salmon, carrot, zucchini, shallot, parsley and lemon rind. Season with pepper. Stir until well combined.

Step 3

Heat 2 tsp oil in a large non-stick frying pan over medium-high heat. Add 1/4-cupfuls of salmon mixture to pan, to make 3-4 fritters. Cook for 2 minutes each side or until golden and cooked through. Continue with remaining salmon mixture to make 12 fritters, adding a little more oil to pan as necessary.

Step 4

Top the fritters with a dollop of yoghurt and sprinkle with extra parsley. Serve with rocket and lemon wedges.