By Jennene Plummer and Adelaide Lucas 
Serving size: Serves 4-6
Cuisine type: Modern Australian
Cooking time: Less than 30 minutes
Special options: Heart friendly, Kid friendly, Low Carb, Low cost / value
Course: Finger food, Main
Favourite flavours: Cheese, Easy recipes, Saucy, Seafood A light lunch or dinner idea – serve with steamed veggies and roast potatoes.
INGREDIENTS
- 250g ricotta cheese
- ¼ cup (20g) grated parmesan
- ¼ cup (35g) self-raising flour
- 2 tablespoons chopped parsley
- 2 eggs, beaten
- 100g smoked salmon chopped
- ¼ cup (60ml) olive oil
Smoked salmon topping
- 1 avocado, seeded, peeled and sliced
- 1 tablespoon capers
- 1 tablespoon dill leaves
- juice of 1 lemon
- crème fraîche, to serve
$2.05 per serve
METHOD
1. Combine ricotta, parmesan, flour and parsley in a bowl and season to taste.
2. Make a well in centre of mixture. Mix in eggs until well combined. Stir in half of salmon. Set aside.
3. Make Topping by combining remaining salmon with topping ingredients in a bowl and season to taste. Chill until required.
4. Heat oil in a frying pan on medium. Add heaped tablespoonfuls of mixture to pan. Cook for 1-2 minutes. Turn and cook for another 1 minute.
5. Drain on paper towel. Repeat with remaining mixture. Serve with crème fraîche and Smoked Salmon Topping.
Tips: This quantity makes 8-10 fritters. Smaller fritters would make a fabulous finger food.
Pingback: Our Second Recipie Suggestion | Spud's Seafood Grill
how long will the fritters last in the fridge? Can they be made and stored without topping for 1 day in sealed container.