In a medium sized mixing bowl, prepare the salmon by removing bones and skin (I use a fork to scrape the salmon to remove bones and skin and place them back into the tin, and put the fish into the bowl.
Once bones/skin are removed form salmon, use a fork to flake it into pieces so there are no clumps.
Add the grated potato, carrot, and zucchini, followed by the red onion, dill, lemon juice and lemon zest. Mix together with a spoon, and season with salt and pepper.
Add the egg and mix in with a spoon.
Add the breadcrumbs and mix in with a spoon.
Using your hands, shape the mixture into 6 patties and place on a plate.
Heat a pan on medium heat and add half the oil, and 3 of the patties. Cook each fritter for 3 to 5 minutes, using an egg flip to turn. Keep an eye on them to make sure they don’t burn.
Repeat process for remaining three fritters.
Serve with a squeeze of lemon, garden salad and mayonnaise/yoghurt dressing.