Smoked Salmon Zucchini Fritters

METHOD

Step 1

Place the grated zucchini in a bowl and sprinkle with 1 tsp of salt. Combine well and set aside for 30 minutes, then strain off excess liquid and discard.

Step 2

Return the zucchini to a mixing bowl. Add miso paste, onion, garlic, parsley, mint, dill, and 2 beaten eggs. Combine thoroughly.

Step 3

Add the flour and stir to combine. Fold in the cheese and ricotta without overmixing – it's nice to have big chunks.

Step 4

Heat 1 tbsp of oil in a large non-stick frypan over medium heat. Using 1/4 cup (60ml) of batter for each fritter, add 4 fritters to the pan and cook for 2 minutes or until golden. Flip and cook for a further 2 minutes or until cooked through. Repeat with the remaining oil and batter. (If you prefer crispier fritters, place them in a preheated 180°C oven for an extra 5 minutes after frying.)

Step 5

For the poached eggs: Fill a large saucepan with water, adding the vinegar. Bring to a gentle simmer over medium heat. Crack one egg into a small bowl. Using a spoon, create a gentle whirlpool in the water. Drop the egg into the centre of the whirlpool. Repeat with the remaining eggs. Poach the eggs for 3-4 minutes, until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.

Step 6

Cut the avocados in half and remove the pits. Scoop the flesh into a bowl and mash with lime or lemon juice, salt, and pepper to taste.

Step 7

Serve the fritters layered with salmon and topped with the poached eggs and avocado on the side. Garnish with the extra dill sprigs.

2 small zucchinis, coarsely grated

1 tbsp miso paste

1 small onion, finely chopped

1 garlic clove, finely chopped

3/4 cup flat-leaf parsley leaves, chopped

1/2 cup mint leaves, chopped

1/2 cup dill sprigs, chopped, plus extra sprigs for serving

2 eggs, beaten

1/4 cup plain flour

50g parmesan cheese

50g ricotta

2 tbsp olive oil

150g Tassal Tassie Smoked Salmon

2 avocados

1 lime or lemon (for juice)

Salt and pepper

6 eggs

1 tbsp white vinegar