Salmon & vegetable fritters
Ingredients:
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
Method:
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
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.
Thanks. Yes, I do simple well. It's a simple recipe and tastes delicious.
Glad you liked the recipe.