Move aside, corn fritters! These smoked salmon and ricotta fritters are about to be your new brunch favourite.
- 100 g ricotta cheese
- ½ cup (40 g) grated parmesan
- ½ cup (70 g) self-raising flour
- 4 tbsp chopped parsley
- 4 eggs, beaten
- 200 g smoked salmon
- ¼ cup (60ml) olive oil
- crème fraîche, to serve
- 1 avocado, seeded, peeled and sliced
- 1 tbsp capers
- 1 tbsp dill leaves
- juice of 1 lemon
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Combine ricotta, parmesan, flour and parsley in a bowl and season to taste. Chop half the salmon
2. Make a well in the centre of the mixture. Mix in eggs until well combined. Stir in the chopped salmon. Set aside.
3. Heat oil in a frying pan on medium. Add heaped tablespoonfuls of the mixture to pan. Cook for 1-2 minutes. Turn and cook for another 1 minute.
4. Drain on a paper towel. Repeat with the remaining mixture. Serve with crème fraîche, sliced avocado, capers, dill and remaining salmon.
Photography by Tammi Kwok.