White’s Smoked Salmon Fritters
1 Small Red Capsicum
3 Spring Onion finely chopped
1 Tbsp Parsley chopped
1/2 Cup Plain Flour
1 Tbsp Lemon Juice
2 Eggs lightly beaten
350 Grams Zucchini grated
1 Tbsp Dill chopped
250 Grams Haloumi grated
Salt & Pepper
1 Cup Smoked Salmon Pieces chopped
Oil to Shallow Fry
Preheat oven to 180c. Place capsicum onto baking tray. Sprinkle
some olive oil on top ad roast for 20 minutes until skin is blackened.
Transfer to bowl cover with plastic wrap, leave for 10 minutes.
Then remove skin and finely chop. Place in a bowl with parsley and
lemon juice. Set aside until serving.
Grate zucchini, haloumi and chop smoked salmon. Place in a bowl
with spring onion, flour, egg and dill season with salt and pepper.
Stir until combined. Heat frying pan over a medium heat. Add a
little oil shallow fry spoonfuls of mixture for 1-2 minutes per
side. Drain on kitchen paper. Repeat with remaining mixture top
with capsicum salsa. Then serve.