Potato and feta fritters with smoked salmon
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4
- Dietary
- Nut-free
This makes an amazing brunch for a lazy weekend morning. It’s pretty filling so it will keep you going until dinner.
Ingredients
For the fritters
- 500g/1lb 2oz floury potatoes (Maris Pipers), grated and liquid squeezed out
- ½ onion, grated and liquid squeezed out
- 2 free-range eggs
- 2 tbsp chopped fresh mint
- 2 spring onions, trimmed and finely chopped
- 150g/5½oz feta, crumbled
- 50g–75g/1¾–2¾oz plain flour
- vegetable oil, for frying
- salt and freshly ground black pepper
To serve
- 4 free-range eggs
- 100g/3½oz soured cream
- large pinch sumac
- 200g/7oz smoked salmon, chopped
- 1 tbsp chopped fresh chives
- 1 lemon, cut into wedges
Method
To make the fritters, place the potato, onion, egg, mint, spring onion and feta in a large bowl and mix to combine. Gradually add the flour as it might not all be needed. You’re looking for a thick paste texture. Season with salt and pepper.
Heat the oil in a large frying pan. Add 2 tablespoons fritter mixture to the pan and flatten slightly to make small fritters. Cook on each side for 2–3 minutes or until cooked through and golden-brown all over. Repeat with the remaining mixture. It should make roughly 8 fritters. Keep the fritters warm.
To serve, bring a large saucepan of water to the boil. Crack the eggs into the water and poach for 3–4 minutes for soft yolks. Transfer the eggs to a plate using a slotted spoon.
Serve the fritters on plates and top with the poached eggs, soured cream, sumac and smoked salmon. Garnish with the chives and serve with the lemon wedges.
