2019-05-01_Healthy_Food_Guide_UK

Smokedsalmonand

goat’scheesefritters

prep 15 min+ overnight chilling

cook 20 minserves 4

100gsoftgoat’s cheese (we used

Chavroux)

2tbspfinelychoppedfreshchives

2tbspfinelychopped fresh flatleaf

parsley

125gspringgreens,stalksremoved

anddiscarded,leavesshredded

2 springonions,finely chopped

100gfrozenpeas

500gflourypotatoes,roughly

chopped,steamed, then chilled

overnight

1 egg,beaten

3tbspplainflour,plus extra to dust

Sprayoliveoil

200g smoked salmon, torn

1 Putthegoat’scheese,chives

andparsleyina smallbowland

stirtocombine.Coverwith

clingfilmandkeepinthe fridge

untilreadytoserve.

2 Putthegreens,springonions

andpeasina panwith1tbsp

waterandcookfor2–3minover

a mediumheatuntiltender.

3 Putthecookedpotatoina

largebowlandmashroughly,

thenstirthroughtheeggand

vegetables.Foldinthe3tbsp

flour,thendividethemixtureinto

8,formingintopattiesusing

lightlyflouredhands.

4 Spraya largenon-stickfrying

panwithoilandsetovera

mediumheat.Lightlydustboth

sidesofthepattieswithflour,

thencook,inbatchesif necessary,

overa low–mediumheatfor3–4

minoneachsideuntilgolden.

5 Servethewarmfritterstopped

withsmokedsalmonpiecesanda

spoonful of herby goat’s cheese.

PERSERVING

372kcal 5gfibre

13gf at 24gprotein

6gsaturates 1.9gsalt

35gcarbs 148mgcalcium

3.8g sugars 2.8mg iron

RecipesfromTheCSIRO

HealthyGutDietby

DrTonyBird,DrMichael

ConlonandPennieTaylor

(Macmillan Australia).

Smokedsalmon

andgoat’s

cheese fritters

PHOTOS: ROB PALMER

Special breakfasts

54 HEALTHY FOOD GUIDEMAY 2019