Potato and smoked salmon fritters with soft boiled egg and bacon
Brilliant for brunch, these potato and salmon fritters are delicious served alongside gooey eggs and crispy bacon with maple syrup.
Ingredients
For the fritters
- 1 large potato, peeled and grated
- 3 slices of long sliced smoked salmon, cut into strips
- 1 tbsp fresh dill, chopped
- 2 free-range eggs, beaten
- 2 tbsp plain flour
- salt and freshly ground black pepper
- vegetable oil, for frying
To serve
- 2 free-range eggs
- 4 slices streaky bacon
- 50ml/2fl oz maple syrup
- Β½ tsp sweet smoked paprika, plus extra
- 100²µ/3Β½΄Η³ϊ spinach, wilted
Method
To make the fritters, mix all the ingredients together in a bowl and season with salt and pepper. Form into two equal-sized rounds and set aside until ready to cook.
Bring a pan of water to the boil, then cook the eggs for 6 minutes until soft-boiled. Remove the boiled eggs from the water and run under cold water for a minute or two. When cool enough to handle, peel the eggs and set aside.
To cook the fritters, heat 2 tbsp oil in a frying pan over a medium heat. Fry the fritters for 2 minutes on each side or until golden-brown and crisp.
Meanwhile, fry the bacon until crispy. In a small pan, boil the maple syrup together with the paprika.
Serve the fritters alongside the wilted spinach and soft-boiled egg. Top with the crispy bacon and spoon some maple syrup over the top and a pinch more paprika to finish.
