The Australian Women’s Weekly Food Magazine - - Contents -

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.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.