Courgette & Corn Fritters with Smoked Salmon

This protein-packed recipe is low in calories and it's super-filling! Plus, experts suggest that we should have two portions of oily fish such as salmon every week to help our bodies get enough omega-3 fatty acids.

  • Serves: 4
cal 236
Courgette & Corn Fritters with Smoked Salmon
  • olive oil spray
  • 1 corn cob, kernels removed
  • 2 large courgettes, coarsely grated
  • 2 spring onions, thinly sliced
  • 35g buckwheat flour
  • ½ teaspoon smoked paprika
  • 2 eggs, lightly whisked
  • 2 tbsp dill sprigs, chopped, plus extra to serve
  • 250g extra light smooth ricotta cheese
  • 80g smoked salmon, roughly chopped
  • finely grated lemon zest, to serve

Nutrition: per serving

  • cal236
  • fat12.7g
  • protein17g
  • sat fat6.1g
  • salt0.88g
  • carbs13.6g
  • sugar5g

Ingredients

  • olive oil spray
  • 1 corn cob, kernels removed
  • 2 large courgettes, coarsely grated
  • 2 spring onions, thinly sliced
  • 35g buckwheat flour
  • ½ teaspoon smoked paprika
  • 2 eggs, lightly whisked
  • 2 tbsp dill sprigs, chopped, plus extra to serve
  • 250g extra light smooth ricotta cheese
  • 80g smoked salmon, roughly chopped
  • finely grated lemon zest, to serve
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Method
  • Spray a large non-stick frying pan with olive oil and place over medium-high heat. Cook the corn kernels, stirring, for 3-4 minutes or until softened. Transfer to a large bowl to cool.
  • Add the courgette, spring onions, buckwheat flour and paprika to the corn and stir until combined. Add the eggs and chopped dill, and mix until combined. Season the batter with freshly ground black pepper
  • Spray the same frying pan with olive oil and place over medium heat. Using a heaped tablespoon of the batter for each fritter, cook the fritters in several batches for 2 minutes on each side or until golden. Transfer to a wire rack to cool.
  • To serve, top each fritter with a dollop of ricotta, some smoked salmon, extra dill, lemon zest and freshly ground black pepper.
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Courgette & Corn Fritters with Smoked Salmon

Recipe taken from:

Recipes taken from Reversing Diabetes (Murdoch Books, £14.99) by Alan Barclay Photography by Chris Chen.

Nutrition: per serving

  • cal236
  • fat12.7g
  • protein17g
  • sat fat6.1g
  • salt0.88g
  • carbs13.6g
  • sugar5g

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All of our recipes are accredited by Juliette Kellow, registered dietitian.