Packing our greens into a pancake never fails to deliver for it retains its flavour and nutrition while being served in style. Suitable for entertaining and lunch boxes, these pea and kale fritters are overlaid with smoked salmon for an air of luxury and beautiful when plated with lemon wedges.
Ingredients
- 1 cup (150 g) buckwheat flour
- 1 cup (280 g) Greek-style yoghurt
- 4 eggs
- 3 cups (360 g) frozen peas, thawed
- 6 cups (170 g) loosely packed shredded kale leaves
- ¼ cup (60 ml) extra virgin olive oil
- 1 (140 g) lemon, rind finely grated, cut into wedges
- 2 x 150 g hot-smoked salmon fillets, flaked into large pieces
- ½ cup finely chopped fresh flat-leaf parsley
Steps
Preheat oven to 150 C.
Whisk buckwheat flour, ½ cup of the yoghurt and the eggs in a large bowl; season well. Add peas and kale; stir until well combined.
Heat 1 tbsp of the oil in a large frying pan over medium-high heat. Add four heaped ⅓ cupfuls of fritter mixture to pan; cook for 3 mins each side or until golden and cooked through. Transfer to an oven tray, cover loosely with foil; keep warm on the lowest oven shelf. Repeat twice more with remaining oil and fritter mixture to make 12 fritters.
Whisk remaining yoghurt with lemon rind; season.
Top fritters with yoghurt mixture, salmon and herbs. Serve with lemon wedges.