Why You’ll Love This Recipe

I love this recipe because it’s simple, comforting, and full of flavor. The fritters are crispy on the outside and soft inside, with the hot-smoked salmon adding a rich, smoky depth. The chilli and honey yoghurt gives a balance of heat, sweetness, and creaminess that complements the fritters beautifully. It’s a crowd-pleaser that works for breakfast, brunch, lunch, or even a light dinner. Plus, they’re great for using up leftover salmon or potatoes.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

500g baby potatoes, halved
150g Coles Tasmanian Hot Smoked Salmon Portions, flaked
1/4 cup finely chopped dill
2 spring onions, thinly sliced
1 tsp finely grated lime rind
3 Coles Australian Free Range Eggs, lightly whisked
1/3 cup (75g) self-raising flour
Vegetable oil, to deep-fry

Chilli and honey yoghurt
1 tsp sriracha or chilli sauce
1 tsp honey
1 tsp ground cumin
1/2 tsp ground coriander
1/2 cup (140g) Greek-style yoghurt

Directions

Step 1
I start by placing the halved baby potatoes in a large saucepan and covering them with cold water. I bring them to the boil over high heat and cook for about 10 minutes or until just tender. I drain the potatoes well, then place them in a large heatproof bowl. I season them lightly and mash until almost smooth.

Step 2
I add the flaked salmon, chopped dill, sliced spring onions, lime rind, whisked eggs, and flour to the mashed potato. I stir everything together until just combined, being careful not to overmix so the fritters stay light.

Step 3
To make the chilli and honey yoghurt, I combine the sriracha, honey, cumin, and coriander in a small bowl. I season lightly, then spoon the Greek yoghurt into a serving bowl. I drizzle the honey mixture over the top and gently swirl it through to create a marbled effect.

Step 4
I pour enough vegetable oil into a wok or deep saucepan to come about 6cm up the side. I heat it to 180°C over medium-high heat. To test the temperature, I drop in a cube of bread—it should turn golden in about 15 seconds.

Step 5
Using a spoon, I carefully add small scoops of the potato mixture into the hot oil, cooking 4 fritters at a time. I fry them for about 2 minutes on each side or until they’re golden brown and cooked through. I transfer them to a plate lined with paper towel to drain and keep warm. I repeat the process in batches until all the mixture is cooked.

Step 6
I arrange the fritters on a serving platter and serve them warm with the chilli and honey yoghurt on the side for dipping.

Servings and Timing

This recipe serves 6 people. It takes about 10 minutes to prep and 20 minutes to cook, making it a quick and delicious 30-minute meal.

Variations

Sometimes I like to add a little grated zucchini or corn to the fritter mixture for extra texture and sweetness. For a citrusy boost, I mix a bit of lime juice into the yoghurt dip. I also love to swap the salmon for smoked trout or canned tuna when I want an easier option. For a dairy-free version, I use coconut yoghurt in place of Greek yoghurt—it adds a lovely subtle sweetness.

Storage/Reheating

I store leftover fritters in an airtight container in the fridge for up to 2 days. To reheat, I place them in a preheated oven at 180°C for about 10 minutes until warmed through and crispy again. The yoghurt dip keeps in the fridge for up to 3 days. I always stir it before serving.

FAQs

Can I use leftover mashed potatoes?

Yes, leftover mash works perfectly and saves time. Just make sure it’s not too runny before mixing with the other ingredients.

Can I bake the fritters instead of frying?

Yes, I brush them lightly with oil and bake at 200°C for about 20 minutes, turning halfway through for even crispness.

Can I make the fritters ahead of time?

Yes, I make them a few hours in advance and reheat them in the oven before serving.

What can I use instead of salmon?

Smoked trout, canned salmon, or even shredded chicken are great alternatives.

How do I keep the fritters crispy?

I drain them well on paper towel after frying and keep them warm in a low oven until serving.

Can I make them gluten-free?

Yes, I use a gluten-free self-raising flour mix instead of regular flour.

What’s the best oil for frying?

I use vegetable oil because it has a neutral flavor and high smoke point.

Can I add cheese to the mixture?

Definitely. A handful of grated parmesan or cheddar adds great flavor.

What can I serve with these fritters?

I like serving them with a fresh green salad or some roasted vegetables for a complete meal.

Can I freeze the fritters?

Yes, I freeze them in a single layer until firm, then store them in a sealed container for up to 1 month. I reheat them straight from frozen in the oven.

Conclusion

These hot-smoked salmon and potato fritters are one of my favorite quick and flavorful dishes to make. I love the balance of crispy golden edges, soft fluffy centers, and smoky salmon throughout. The chilli and honey yoghurt adds the perfect finishing touch with its spicy-sweet creaminess. Whether for brunch, lunch, or a light dinner, these fritters always feel special and taste absolutely delicious.