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    Pea fritters with roast tomatoes and hot smoked salmon

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    Pea fritters with roast tomatoes and hot smoked salmon

    These bright, minty fritters are lovely eaten simply with a dollop of yogurt, but taste even better when topped with quick-roast tomatoes and hot smoked salmon.

    • Preparation time: 15 minutes
    • Cooking time: 25 minutes
    • Total time: 40 minutes

    Serves: 2


    100g frozen peas, defrosted

    2 salad onions, trimmed and finely chopped

    6 mint sprigs, leaves picked and chopped

    70g self-raising flour

    ¼ tsp baking powder

    1 large egg, lightly beaten

    4 tbsp whole milk

    1 tbsp vegetable oil

    150g pack Scottish kiln roasted salmon, flaked

    3-4 tbsp natural yogurt



    3 plum tomatoes, halved

    2 thyme sprigs, leaves picked

    1 garlic clove, sliced

    ½ tsp caster sugar

    ½ tbsp olive oil


    1. Preheat the oven to 200˚C, gas mark 6. Put the tomatoes, cut-side up, on a parchment-lined baking sheet. Scatter over the thyme leaves, garlic and sugar; season. Drizzle over the olive oil and roast for 20-25 minutes, until softened and beginning to char; set aside.

    2. After 10 minutes, start making the fritters. Put the peas in a large bowl and crush them with a potato masher, then stir in the salad onions and mint; season. Stir in the flour and baking powder, followed by the egg and milk, beating to a smooth, thick batter.

    3. Heat the vegetable oil in a large, non-stick frying pan set over a high heat. Spoon in the batter to make 4 even fritters. Cook over a medium-high heat for 2 minutes on each side, until golden. Serve with the kiln roasted salmon, roast tomatoes and yogurt.

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    This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.


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