THE DAIRY KITCHEN Zucchini, Corn and Feta Fritters with Smoked Salmon


Serves 4
Difficulty Easy
Preparation 10 MINS
Cooking 30 MINS
So adaptable, these fritters are splendid for either breakfast, lunch or dinner! Lower in fat than traditional fritters, they are still flavour packed and a good source of calcium.


1/2 cup cottage cheese
50g reduced fat 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 reduced fat 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 or warm in a microwave. Serve as a snack with a yoghurt dipping sauce.

Nutrition (per serve)

Energy (kj) 1067
Sugars (g) 4.8
Protein (g) 20.3
Dietry Fibre (g) 4.6
Fat Total (g) 8.1
Sodium (mg) 733
Saturated (g) 3.4
Calcium (mg) 161
Carbohydrates (g) 22.4
Iron (mg) 2.2
All nutrition values are per serving.


  1. Combine cheeses, breadcrumbs, egg, zucchini, corn, mint and pepper in a bowl.
  2. 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.
  3. Place two fritters on each serving plate, dollop with yoghurt, drape with smoked salmon and serve with salad, bread and lemon wedges.

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