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Potato and smoked salmon fritters with soft boiled egg and bacon

 

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the fritters

  • 1 large potato, peeled and grated
  • 3 slices of long sliced smoked salmon, cut into strips
  • 1 tbsp fresh dill, chopped
  • 2 free-range eggs, beaten
  • 2 tbsp plain flour
  • salt and freshly ground black pepper
  • vegetable oil, for frying

To serve

  • 2 free-range eggs
  • 4 slices streaky bacon
  • 50ml/2fl oz maple syrup
  • ½ tsp sweet smoked paprika, plus extra
  • 100g/3½oz spinach, wilted

Method

  1. To make the fritters, mix all the ingredients together in a bowl and season with salt and pepper. Form into two equal-sized rounds and set aside until ready to cook.

  2. Bring a pan of water to the boil, then cook the eggs for 6 minutes until soft-boiled. Remove the boiled eggs from the water and run under cold water for a minute or two. When cool enough to handle, peel the eggs and set aside.

  3. To cook the fritters, heat 2 tbsp oil in a frying pan over a medium heat. Fry the fritters for 2 minutes on each side or until golden-brown and crisp.

  4. Meanwhile, fry the bacon until crispy. In a small pan, boil the maple syrup together with the paprika.

  5. Serve the fritters alongside the wilted spinach and soft-boiled egg. Top with the crispy bacon and spoon some maple syrup over the top and a pinch more paprika to finish.

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