Pea and dill fritters with smoked salmon Recipe

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Pea and dill fritters with smoked salmon and creme fraiche
(Image credit: TI Media Limited)
  • Gluten-free
Serves4
SkillMedium
Preparation Time10 mins
Cooking Time15 mins
Total Time25 mins
Nutrition Per PortionRDA
Calories300 Kcal15%
Fat15 g21%
Saturated Fat4 g20%
Carbohydrates19 g7%

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

Brighten up your breakfast (opens in new tab), 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 (opens in new tab). Want something sweet and gluten-free for after these fritters? Check our these white chocolate and raspberry blondies. (opens in new tab)

Method

  1. 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.
  2. 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.
  3. 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.
  4. Serve with smoked salmon, Tzatziki and garnish with the remaining dill and squeeze of lemon.

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
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

Rose Fooks
Rose Fooks

Rose Fooks is the Deputy Food Editor at woman&home. Rose completed a degree in Art at Goldsmiths University before beginning her career in the restaurant industry as a commis chef at The Delaunay in 2015. She then worked at Zedel and went on to become part of the team that opened Islington’s popular Bellanger restaurant. 


To hone her patissier skills, Rose joined the Diplome de Patisserie and Culinary Management course at Le Cordon Bleu. She ran a food market in Islington and cooked for a catering company that used only surplus food to supply events, before finding her way into publishing and food styling.