THE DAIRY KITCHEN
Zucchini, Corn and Feta Fritters with Smoked Salmon
By THE DAIRY KITCHEN
Serves
4
Difficulty
Easy
Preparation
10 MINS
Cooking
30 MINS
So adaptable, these fritters make a nourishing breakfast, lunch or dinner.
Ingredients
1/2 cup cottage cheese50g feta cheese, crumbled
1 cup fresh wholegrain breadcrumbs
1 egg, lightly beaten
1 medium zucchini, grated
3/4 cup (1 cob) fresh corn kernels
1 tablespoon finely chopped mint
freshly ground black pepper, to taste
1/2 cup natural yoghurt
75g smoked salmon
1 cup salad greens, for serving
4 small slices wholegrain baguette, for serving
4 lemon wedges, for serving
Handy Tips
These fritters will keep refrigerated for 2-3 days. Refresh by briefly toasting in a sandwich press, air fryer or warm in a microwave. Serve as a snack with a yoghurt dipping sauce or topped with extra cottage cheese.
Method
- Combine cheeses, breadcrumbs, egg, zucchini, corn, mint and pepper in a bowl.
- Shape the mixture into 8 small patties and place on a baking paper lined oven tray. Bake at 220°C (200°C fan forced) for 25-30 minutes or until cooked and golden.
- Place two fritters on each serving plate, dollop with yoghurt, drape with smoked salmon and serve with salad, bread and lemon wedges.
