adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Hot-smoked salmon and potato fritters recipe
0 Likes
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Family-favorite hot-smoked salmon and potato fritters.
Ingredients:
  • 500g baby potatoes, halved
  • 150g Tasmanian Hot Smoked Salmon Portions, flaked
  • 62.50 ml finely chopped dill
  • 2 spring onions, thinly sliced
  • 1 tsp finely grated lime rind
  • 3 Free Range Eggs, lightly whisked
  • 75g self-raising flour
  • Vegetable oil, to deep-fry
  • 1 tsp sriracha or chilli sauce
  • 7.20 gm honey
  • 2.50 gm ground cumin
  • 1/2 tsp ground coriander
  • 140g yoghurt
Instructions:
  • In a large saucepan, simmer the potato in cold water until just tender. Drain and transfer to a large heatproof bowl. Season and mash with a potato masher until almost smooth.
  • Combine the salmon, dill, spring onion, lime rind, egg, and flour with the potato in the bowl, stirring until mixed.
  • In a small bowl, mix together sriracha or chilli sauce, honey, cumin, and coriander. Season the mixture. Serve the yoghurt in a bowl, then drizzle the honey mixture over it and swirl gently to marble.
  • Fill a wok or large deep saucepan with oil until it reaches 6cm up the side. Heat the oil to 180°C over medium-high heat (a cube of bread should turn golden brown in 15 secs when ready). Carefully spoon 4 small portions of the potato mixture into the hot oil. Fry for 2 mins until golden brown and cooked through. Transfer to a paper towel-lined plate and cover to keep warm. Repeat with the remaining potato mixture in 2 more batches.
  • Plate the fritters and accompany them with the chili and honey yogurt for serving.

Similar Recipes