Zucchini and Smoked Salmon Fritters
INGREDIENTS:
- 2 large zucchinis, grated
- 3 green shallots, finely copped
- 100g Tassal’s Tasmanian Smoked Salmon Slices, chopped
- 1 egg, lightly beaten
- 3 tbsp plain flour
- Salt and ground black pepper to taste
- 2 tbsp cold pressed oil
- 275g jar Paul Newman’s Whole Egg Ailoi
METHOD:
- Place zucchini, shallots, salmon, egg and flour into a bowl and stir until well combined. Season with salt and pepper to taste.
- Heat a little of the oil in a frying pan over a medium heat.
- Cooked heaped tablespoons of the mixture for 2-3 minutes each side until golden. Drain on paper towel.
- Serve with the fritters with ailoi, sweet chilli sauce or tzatzki.
TIP: If you cannot find ailoi in the supermarket simply mix 270g additive free mayonnaise with 1 crushed garlic clove and season to taste with sea salt and freshly ground black pepper.
VARIATION: If you would like a condiment with a bit more ‘fire’