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: 
See more recipes
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, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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.TipFor vegetarians, replace the salmon with some large flat mushrooms baked until tender, with a little lemon and butter in the centre.
- 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.
