Zucchini and Corn Fritters with Smoked Salmon and Avocado Recipe
If you’re like me and love your breakfast, here is a recipe that you can whip up in under 40 minutes. It makes for a great weekend brunch, and being high in protein, fibre, monounsaturated fat as well as animal and plant based omega-3 fatty acids it also makes for a very healthy, low calorie choice. To turn this recipe into a gluten-free delight, you can substitute the wholemeal flour with buckwheat flour or even coconut flour.
  • CourseAppetizer, Main Dish, Side Dish
Servings Prep Time
4people 5minutes
Cook Time
5minutes
Servings Prep Time
4people 5minutes
Cook Time
5minutes
Ingredients
  • 2 Corn kernels (low salt)
  • 4Tbsp Eggs (or buckwheat or coconut flour for gluten-free)
  • 300g smoked salmonchopped
  • 2cups Zucchiniexcess liquid squeezed out
  • 1cup wholemeal flour rinsed
  • ¾cup fresh mintcrushed
  • 1small Carrotmashed
  • 2Tbsp garlicchopped
Instructions
  1. Combine eggs, flour, zucchini, corn kernels and salmon in a large bowl. Mix well.
  2. Combine avocado and coriander in a separate bowl to make a dip. Season with salt and pepper and lime juice.
  3. Spray a fry pan with extra virgin olive oil and place over a medium-high heat.
  4. Drop tablespoons of fritter mix into the pan and cook on both sides until golden.
  5. Repeat step 4 to make the desired amount of fritters.
  6. Serve with crushed walnuts and a wedge of lime.