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.