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Courgette fritters with smoked salmon and tzatziki

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 4

By Donna Hay
From Saturday Kitchen

Ingredients

For the pancakes

  • 750g/1lb 10oz courgette, grated
  • 60g/2¼oz spinach, finely chopped
  • 8g fresh mint leaves, shredded
  • 5 free-range eggs, beaten
  • 90g/3¼oz ground almonds
  • 40g/1½oz Parmesan, finely grated
  • 50g/1¾oz white chia seeds
  • extra virgin olive oil, for cooking
  • sea salt and freshly ground black pepper
  • 80g/2¾oz watercress sprigs, to serve
  • 300g/10½oz smoked or cured salmon or trout, chopped, to serve

For the quick pickled onions

  • 2 red onions, finely sliced into rings
  • 250ml/9fl oz white wine vinegar
  • sea salt and freshly ground black pepper

For the dill tzatziki

  • 2 small cucumbers (about 225g/8oz), peeled and grated
  • 8g fresh dill sprigs, chopped
  • 425g/15oz plain Greek-style yoghurt
  • 1 tsp freshly ground black pepper

Method

  1. To make the fritters, place the courgette between sheets of absorbent kitchen paper and press to remove any excess moisture.

  2. Put the courgette, spinach, mint, eggs, almonds, Parmesan and chia seeds in a large bowl and mix to combine. Season with salt and pepper. Leave to stand for 20–30 minutes.

  3. To make the quick pickled onions, place the onion and vinegar in a non-reactive bowl and season with salt and pepper. Leave to stand for 20 minutes.

  4. To make the dill tzatziki, place the cucumber between sheets of absorbent kitchen paper and press to remove any excess moisture. Transfer to a bowl. Add the dill, yoghurt and pepper and mix to combine.

  5. Preheat an oven to its lowest setting. Heat a large pan over a medium–low heat. Add a little oil and, once hot, add an eighth of the pancake mixture. Spread the mixture thinly to cover the base of the pan. Cook for 6–8 minutes on each side or until golden. Remove the fritter from the pan, place on a sheet of baking paper and keep warm in a very low oven. Repeat with the remaining mixture, adding more oil as necessary, to make 8 fritters.

  6. Divide the fritters between warmed plates and spread with the tzatziki. Top with watercress, salmon and pickled onions and sprinkle with pepper. Serve immediately.

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