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Combine the plain flour with the baking powder and season with salt and pepper.
In a separate bowl whisk the egg with the milk and chili jam, add in the tinned salmon, breaking it up with a fork until flaked, add in the chopped tinned asparagus and the other vegetables and stir to combine.
Pour the wet ingredients into the dry and gently fold through to combine. Don’t overwork the mix or the fritters will come out a little tough.
Heat the oil in a heavy based pan over moderate temperature place dessert spoons of the fritter mix into the pan and cook for 2 minutes each side until golden.
Repeat with the other side until firm to touch. Serve the fritters hot or cold with a salsa or salad.
You could also add in some grated cheese and chopped parsley for a little extra flavour.
These will keep in the fridge for 4 days and can be reheated in the microwave for 30 seconds.