Courgette fritters with smoked salmon and tzatziki

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves 4

By Donna Hay


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
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