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:

  1. Place zucchini, shallots, salmon, egg and flour into a bowl and stir until well combined. Season with salt and pepper to taste.
  2. Heat a little of the oil in a frying pan over a medium heat.
  3. Cooked heaped tablespoons of the mixture for 2-3 minutes each side until golden. Drain on paper towel.
  4. 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’

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