Description
These Hot-Smoked Salmon and Potato Fritters are crispy on the outside, fluffy inside, and packed with smoky, herby flavor. Combined with a zesty hint of lime and served with a chilli honey yoghurt dip, they’re the perfect mix of comforting and refreshing. Ideal for brunch, lunch, or a light dinner, these fritters are quick to make and bursting with delicious texture and taste.
Ingredients
500 g baby potatoes, halved
150 g hot-smoked salmon, flaked
¼ cup finely chopped dill
2 spring onions, thinly sliced
1 tsp finely grated lime rind
3 eggs, lightly whisked
⅓ cup (75 g) self-raising flour
Vegetable oil, for deep-frying
Chilli & Honey Yoghurt
1 tsp sriracha or chilli sauce
1 tsp honey
1 tsp ground cumin
½ tsp ground coriander
½ cup (140 g) Greek-style yoghurt
Instructions
- Place potatoes in a saucepan, cover with water, and bring to a boil over high heat. Cook for 10 minutes or until just tender. Drain well and mash until almost smooth.
- Add flaked salmon, dill, spring onions, lime rind, eggs, and flour to the mashed potatoes. Stir until just combined.
- To make the yoghurt dip, mix sriracha, honey, cumin, and coriander in a small bowl. Spoon the yoghurt into another bowl and drizzle the spiced honey mixture over it. Swirl gently to marble.
- Heat 6 cm of vegetable oil in a wok or deep saucepan to 180°C. Drop small scoops of the potato mixture into the oil, frying 4 fritters at a time for 2 minutes on each side or until golden and crisp. Drain on paper towel.
- Serve the fritters warm with the chilli and honey yoghurt on the side.
Notes
Use leftover mashed potatoes to save time—just ensure they aren’t too runny.
To bake instead of fry, brush with oil and bake at 200°C for 20 minutes, turning halfway through.
Swap hot-smoked salmon for smoked trout, canned salmon, or shredded chicken.
Add grated zucchini, corn, or cheese for variation.
For a dairy-free option, use coconut yoghurt instead of Greek yoghurt.
Nutrition
- Serving Size: 2 fritters with dip
- Calories: 315
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 19 g
- Saturated Fat: 5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 120 mg
