Asian Salmon Wraps

Also from Judy Davie - "These use very little flour or fat." They sound really nice and light - great for a lunchbox!

• Ready In: 30 mins
• Serves: 4
• Yields: 4 pancakes

Ingredients

• 2  eggs
• 4  tablespoons whole wheat flour
• 1⁄2 cup water
•  salt and pepper
• 1  corn on the cob
• 1 (210 g)  can red salmon, drained
• 1  lime, juice of
• 1⁄2 avocado, chopped
• 1⁄2 cup  coriander, roughly chopped
• 1  bunch  Broccolini, steamed

Directions

1. To make the pancake batter, beat the eggs, flour, water, salt and pepper (to taste) in a small jug. Set aside.
2. Steam the corn for 3-4 mintues, then rinse in cold water. Remove the corn kernels and in a small bowl combine the corn with the salmon, lime juice, avocado and coriander.
3. Lightly grease and heat a flat saucepan. Pour a thin layer of batter (about 1/4) across the base. Cook 2-3 minutes until edges are golden.
4. Turn and cook on the other side for another minute. Continue until batter is finished.
5. Fill the wrap pancakes with the salmon mixture and broccolini. Roll up and secure with a toothpick.
6. Serve with lime wedges.