Salmon Zucchini Fritters

Zucchini is one of those vegetables that kind of goes with everything. It's mild in flavour and still in plentiful supply due to the warm weather we've been having. The salmon makes a welcome flavourful addition, and despite the fact that it's rather expensive, a little goes a long way in this dish. 

The best thing about it is you can easily whip it up in 20 minutes, including cooking time for a delightful brunch or quick dinner solution. The recipe below serves 2 - 3 people but could easily be doubled to feed more. 

Ingredients (serves 2 - 3/6-8 fritters): 

• 2 eggs, lightly beaten
• 2 small - medium zucchini, grated
• 1 spring onion, finely chopped
• 1 tsp dried dill 
• salt and pepper to taste
• 1/2 cup plain flour
• 1 tsp baking soda
• 1/2 - 3/4 cup milk
• 100 grams flaked smoked salmon 
• oil or butter for frying
• optional: green salad, avocado, grain toast, fried eggs and salted greek yogurt to serve. 

In a bowl, lightly beat the eggs, add the zucchini, spring onion, dill, salt and pepper. Mix to combine. Stir in the flour and baking powder, mixing well, then finally add the milk and salmon. 

Heat a little oil or butter in a large frying pan, on a medium heat. Spoon the mixture into even sized fritters in the pan. Leave for 3-4 minutes, till small bubbles come to the surface. Flap the fritters and cook for another 3 minutes. Repeat with remaining batter. 

To serve, prepare a light green salad, and some buttered grain toast. A fried egg on top of the fritter stack is also a nice accompaniment. Finally dollop a spoonful of salted greek yogurt onto the side. The fritters will keep in the fridge till later, but are best eaten fresh. 

Spiced Veggie Patties

I made these recently for a christmas lunch. A great way to incorporate veggies in a way that is bound to please even the fussiest eater. Plus, they are gluten, dairy and meat free so a good option to take when there's lots of different dietary requirements. 

Ingredients (18 fritters): 

• 3 cups of shredded vegetables - carrot, zucchini, onion
• 1/2 tsp cumin seeds
• 1/2 tsp mustard seeds
• 1/2 tsp salt 
• 1 tbsp curry powder
• 1 cup of chickpea flour*
• 1 egg

Dipping Sauce 

• 1/2 cup plain greek yogurt 
• 3 tbsp fresh herbs (parsley, mint, coriander)
• 1 tsp salt

Method:

Use a food processor to get finely grated vegetables. I used half carrot, half zucchini this time. Squeeze excess moisture from zucchini. 

In a dry frying pan, lightly toast mustard and cumin seeds. Once they start to pop, quickly remove them from the heat and add to the vegetables. 

Add salt, curry powder and mix well. 

Stir in chickpea flour, making sure it is evenly combined. Finally add the egg. Mix well. 

Heat a few tbsp of oil in a frying pan. Using wet hands, mould golf ball sized patties, and flatten slightly before placing into the hot pan. You should be able to fit at least six at a time. Cook each side a about 2 minutes till lightly golden. 

Drain on paper towels while you cook the rest. 

To make the dipping sauce, finely chop the herbs and mix with yogurt and salt. 

Enjoy hot or cold.