Courgette fritters with smoked salmon and tzatziki
These courgette fritters make a wonderful brunch that will keep you going all day long!
For the pancakes
For the quick pickled onions
For the dill tzatziki
To make the fritters, place the courgette between sheets of absorbent kitchen paper and press to remove any excess moisture.
Put the courgette, spinach, mint, eggs, almonds, Parmesan and chia seeds in a large bowl and mix to combine. Season with salt and pepper. Leave to stand for 20–30 minutes.
To make the quick pickled onions, place the onion and vinegar in a non-reactive bowl and season with salt and pepper. Leave to stand for 20 minutes.
To make the dill tzatziki, place the cucumber between sheets of absorbent kitchen paper and press to remove any excess moisture. Transfer to a bowl. Add the dill, yoghurt and pepper and mix to combine.
Preheat an oven to its lowest setting. Heat a large pan over a medium–low heat. Add a little oil and, once hot, add an eighth of the pancake mixture. Spread the mixture thinly to cover the base of the pan. Cook for 6–8 minutes on each side or until golden. Remove the fritter from the pan, place on a sheet of baking paper and keep warm in a very low oven. Repeat with the remaining mixture, adding more oil as necessary, to make 8 fritters.
Divide the fritters between warmed plates and spread with the tzatziki. Top with watercress, salmon and pickled onions and sprinkle with pepper. Serve immediately.