Salmon & vegetable fritters

Salmon & vegetable fritters


For the fritters

200g courgettes

225g tinned salmon

150g potatoes, peeled

50g rolled oats

2tbsp sesame seeds

1/4tsp powdered nutmeg

2 large eggs

15g butter and 1tbsp oil for frying

For the cream:

3tbsp crème fraîche

4tbsp Greek yogurt

2tbsp each of chives and dill finely chopped

1tbsp capers, finely chopped

1/2tsp lemon zest, finely grated


Grate the courgettes and potatoes, then squeeze in a cloth to remove excess water

Mix in a bowl with all the other fritter ingredients, except the butter and oil

Season with salt and pepper

Heat the butter and oil in a frying pan on a high heat

Place large spoonfuls of the mixture in the pan and cook for about 3 minutes on each side, until crisp and golden brown

Keep warm in a low oven while you prepare the cream

Mix the crème fraîche and yogurt in a bowl

Ready to serve

26 Jun, 2018

2 thoughts on “Salmon & vegetable fritters

  1. Your fritters look amazing. They’d be delicious with a cold beer, during the heatwave we are having here in the UK.

    I like that it’s a simple recipe too; just how I like them to be.

    1. Thanks. Yes, I do simple well. It’s a simple recipe and tastes delicious.

      Glad you liked the recipe.

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