Make the fritters and serve them cold with a topping of salmon and chives. These make for a tasty canape with drinks, or can be made slightly bigger to serve as an entree.
Ingredients
| 2 | Courgettes, grated (Main) |
| 1 | Spring onion, finely chopped |
| 2 | Garlic cloves, crushed |
| ¼ cup | Dill, chopped |
| ¼ cup | Parsley, chopped |
| ½ cup | Parmesan cheese, grated |
| 2 Tbsp | Self raising flour |
| 1 | Egg |
| 2 Tbsp | Oil |
| 100 g | Creme fraiche |
| 100 g | Smoked salmon |
| 1 | Lemon, juice to serve |
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Directions
- Place the grated courgettes in a tea towel and squeeze out the excess juice.
- In a medium-sized bowl combine the courgettes, spring onion, garlic, dill, parsley, parmesan, flour and egg. Season with pepper and salt. Mix well.
- Heat the oil in a frying pan to a medium heat. Place spoonfuls in the pan a few at a time, and cook for 3 or 4 minutes or until they start to bubble. Turn and cook for a further 3 or 4 minutes.
- Serve topped with creme fraiche, smoked salmon and a squeeze of lemon.
