Pea and dill fritters with smoked salmon Recipe

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  • Gluten-free
serves: 4
Skill: medium
Prep: 10 min
Cooking: 15 min

Nutrition per portion

RDA
Calories 300 kCal 15%
Fat 15g 21%
  -  Saturates 4g 20%
Carbohydrates 19g 15%

A dreamy flavour and colour combination, these easy pea and dill fritters will soon become a weekend brunch staple!

Brighten up your breakfast, brunch or lunch with these fun pea and dill fritters. They are made using oats, which are naturally gluten free. We served the pea and dill fritters with smoked salmon but this is optional. Mix it up by using a flavoured smoked salmon, such as Bleiker’s gin salmon or try some slices of quality, smoked ham instead.

The fritters are also delicious with a poached egg for a twist on eggs benedict. It’s best to turn the oven on low so that you can keep the cooked fritters warm while getting through all of the batter. In this recipe we used a shop-bought tzatziki but you can follow our homemade recipe here. Want something sweet and gluten-free for after these fritters? Check our these white chocolate and raspberry blondies.

Ingredients

  • 3 medium organic eggs
  • 50ml whole milk
  • 100g gluten-free oats
  • 1tsp gluten free baking powder
  • 15g dill plus extra to serve
  • 3 spring onions, washed, trimmed and cut into chunks
  • 200g frozen petit pois
  • 5g unsalted butter
  • 200g smoked salmon
  • Tzatziki dip, to serve
  • Lemon, to serve

Method

  • In a food processor blitz the eggs, milk, oats, baking powder, most of the dill and with 1/4tsp sea salt and grind of pepper. Once you have a smooth mixture add the spring onions and blitz again until no large chunks remain.

  • Put the petit pois in a bowl and pour over boiling water to thaw them, then drain and add to the mixture and blitz again briefly so some of the petit pois break up.

  • Melt the butter in a saucepan over a medium-high heat. Use a small ladle to add a spoonful of mixture and use the back of the ladle to spread it a little. Cook for about 3 mins then flip and cook the other side for 3 mins until it springs back when pressed. The mixture should make 8 fritters.

  • Serve with smoked salmon, Tzatziki and garnish with the remaining dill and squeeze of lemon.

Top Tip for making Pea and dill fritters with smoked salmon

Oats are naturally gluten-free, but can often contain gluten as they are made in the same factories, so make sure to select a gluten-free brand if essential

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