Courgette fritters with salmon recipe
Courgette fritters with smoked salmon and tzatziki These courgette fritters make a wonderful brunch that will keep you going all day long! 750g/1lb 10oz courgette, grated60g/2¼oz spinach, finely chopped8g fresh mint leaves, shredded5 free-range eggs, beaten90g/3¼oz ground almonds40g/1½oz Parmesan, finely grated50g/1¾oz white chia seedsextra virgin olive oil, for cookingsea salt and freshly ground black pepper80g/2¾oz watercress sprigs, to serve300g/10½oz smoked or cured salmon or trout, chopped, to serve 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 2 red onions, finely sliced into rings250ml/9fl oz white wine vinegarsea salt and freshly ground black pepper 2 red onions, finely sliced into rings 250ml/9fl oz white wine vinegar sea salt and freshly ground black pepper 2 small cucumbers (about 225g/8oz), peeled and grated8g fresh dill sprigs, chopped425g/15oz plain Greek-style yoghurt1 tsp freshly ground black pepper 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 To make the fritters, place the courgette between sheets of absorbent kitchen paper and press to remove any excess moisture.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. 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.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.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.Divide the fritters between warmed plates and spread with the tzatziki. Top with watercress, salmon and pickled onions and sprinkle with pepper. Serve immediately. To make the fritters, place the courgette between sheets of absorbent kitchen paper and press to remove any excess moisture. To make the fritters, place the courgette between sheets of absorbent kitchen paper and press to remove any excess moisture. 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. 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. 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. 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. 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. 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. 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. 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. Divide the fritters between warmed plates and spread with the tzatziki. Top with watercress, salmon and pickled onions and sprinkle with pepper. Serve immediately. Divide the fritters between warmed plates and spread with the tzatziki. Top with watercress, salmon and pickled onions and sprinkle with pepper. Serve immediately.