Breakfast potato fritters with smoked salmon
Serves: 4
Prep time: 25 minsTotal time: 
Photograph Tara Fisher
Breakfast potato fritters with smoked salmon
Serves: 4
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
370Kcal
Fat
19gr
Saturates
8gr
Carbs
31gr
Sugars
3gr
Fibre
2gr
Protein
18gr
Salt
1.2gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 75g self-raising flour
- 1 large egg
- 4 tbsp milk
- 2 tbsp snipped chives
- 325g red-skinned potato, scrubbed
- 1 tbsp flavourless oil
- 15g unsalted butter
- grated zest of 1 lemon plus a squeeze of juice
- 250g ricotta
- 120g Taste the Difference smoked salmon
Step by step
Get ahead
Prepare to the end of step 3 the day before, cool, cover and chill. Reheat on a baking tray at 180°C, fan 160°C, gas 4 for 10-15 minutes.
- Sift the flour and a pinch of salt into a bowl. Make a well in the centre, then add the egg and milk. Whisk to a thick, smooth batter; stir in most of the chives.
- Coarsely grate the potato (skin and all); squeeze out the excess moisture, stirring the potato into the batter as you work, to avoid discolouration.
- Heat a large nonstick frying pan with half the oil and half the butter. Add half the batter, in 4 separate spoonfuls. Cook for 3 minutes each side over a medium heat, until golden (don’t cook them too quickly or the potato will still be raw). Keep warm and repeat to make 8 fritters in total.
- Meanwhile, stir the lemon zest and a squeeze of juice into the ricotta; season. Spoon on top of the fritters and serve with a slice of smoked salmon; scatter with the remaining chives.
Tip
For vegetarians, replace the salmon with some large flat mushrooms baked until tender, with a little lemon and butter in the centre.
