WHAT’S FOR DINNER?

PREP + COOK TIME 35 MINUTES SERVES 4

1 cup (150g) buckwheat flour

1 cup (280g) greek-style

natural yoghurt

4 eggs

3 cups (360g) frozen peas, thawed

6 cups (170g) loosely packed shredded kale leaves

(see tip on page 56)

¼ cup (60ml) extra virgin olive oil

1 lemon (140g), zest finely grated,

cut into a cheek and wedges

2 x 150g hot-smoked salmon fillets,

flaked into large pieces

¼ cup finely chopped fresh chives

¼ cup finely chopped fresh

flat-leaf parsley

1 Preheat oven to 150°C/ 130°C fan.

2 Whisk buckwheat flour, ½ cup of the yoghurt and eggs in a large bowl; season well. Stir in peas and kale until well combined.

3 Heat 1 tablespoon 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 minutes 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.

4 Whisk remaining yoghurt with lemon zest; season.

5 Top fritters with yoghurt mixture, salmon and herbs. Serve with lemon.