Name: Salmon and zucchini fritters
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 2 medium zucchini; 200 gram salmon fillet, skin and bones removed, finely chopped; 1 tablespoon finely grated lemon zest; 2 tablespoon finely chopped basil; 2 tablespoon finely chopped flat-leaf parsley; 1/4 cup plain flour; 1/2 cup vegetable oil; 2/3 cup sour cream; 2 tablespoon finely chopped dill; 2 tablespoon lemon juice; 1 tablespoon olive oil; mixed salad and lemon cheeks, to serve

Ingredients

2 medium zucchini

200 gram salmon fillet, skin and bones removed, finely chopped

1 tablespoon finely grated lemon zest

2 tablespoon finely chopped basil

2 tablespoon finely chopped flat-leaf parsley

1/4 cup plain flour

1/2 cup vegetable oil

2/3 cup sour cream

2 tablespoon finely chopped dill

2 tablespoon lemon juice

1 tablespoon olive oil

mixed salad and lemon cheeks, to serve

Method

1.Coarsely grate zucchini into a colander. Using hands, squeeze out excess liquid. Place zucchini in a large bowl. Add salmon, zest, herbs and flour. Season. Stir to combine. Shape into 12 patties. Place on a plate. Cover with plastic food wrap. Chill for 15 minutes.

2.Heat half the vegetable oil in a large frying pan over moderate heat. Cook patties, in batches, for 1-2 minutes each side or until golden brown and cooked. Transfer to paper towels to drain. Top up, then reheat oil between batches if necessary.

3.Whisk sour cream, dill, juice and olive oil in a small bowl until combined. Season.

4.Place fritters on a serving platter. Serve with salad and lemon.