Courgette fritters with smoked salmon and tzatziki
These courgette fritters make a wonderful brunch that will keep you going all day long!
Ingredients
For the pancakes
- 750g/1lb 10oz courgette, grated
- 60²µ/2¼´Ç³ú spinach, finely chopped
- 8g fresh mint leaves, shredded
- 5 free-range eggs, beaten
- 90²µ/3¼´Ç³ú ground almonds
- 40²µ/1½´Ç³ú Parmesan, finely grated
- 50g/1¾oz white chia seeds
- extra virgin olive oil, for cooking
- sea salt and freshly ground black pepper
- 80²µ/2¾´Ç³ú 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
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.
