Salmon and Zucchini Fritters


2 eggs

1 ½ cups almond meal

100g smoked salmon, thinly sliced

2 large zucchini, roughly grated, liquid squeezed out

1 tablespoon chopped dill



Combine eggs and almond meal in a bowl and whisk until smooth. Stir through smoked salmon, zucchini, dill, salt and pepper.

Place oil in a frying pan and heat over medium heat. Spoon 1 tablespoonful of the smoked salmon mixture into the pan, allowing room for spreading. Cook for 2‐3 minutes each side or until golden underneath and cooked through. Remove and repeat with remaining smoked salmon mixture, adding oil to the pan between each batch.

Serve with a simple green salad.