Zucchini Fritters with Smoked Trout and Horseradish Cream
Author: Caroline Trickey - Healthy Home Cafe
Cook time:
Total time:
Serves: 12
- 1 tablespoon ground linseeds
- 2 tablespoons warm water
- 1 large or 2 small (160g, 1⅓ cups approx) zucchini, grated
- 2 tablespoons brown rice flour
- ¼ teaspoon salt
- freshly ground white or black pepper
- 2 teaspoons extra virgin olive oil
- ¼ cup low fat Greek yoghurt
- ½-1 teaspoon horseradish
- 100g smoked trout
- dill fronds, to serve
- Zucchini Fritters with Smoked Trout and Horseradish Cream
- Makes 12 small fritters*
- tablespoon ground linseeds
- tablespoons warm water
- large or 2 small (160g, 1⅓ cups approx) zucchini, grated
- tablespoons brown rice flour
- /4 teaspoon salt
- freshly ground white or black pepper
- teaspoons extra virgin olive oil
- /4 cup low fat Greek yoghurt
- /2-1 teaspoon horseradish
- g smoked trout
- dill fronds, to serve
- Directions:
- Mix the ground linseed and water together in a small bowl and set aside.
- Grate the zucchini in a medium-sized bowl. Add in the brown rice, salt, pepper and the linseed mix. The mixture should be moist but not liquidy.
- Heat a frying pan over medium heat.
- Meanwhile form 3 large balls out of the fritter mix, then divide each into four and form each into a small disc shape with your hands.
- When the pan is hot, add the oil and all of the fritters (one at a time), with a small amount of space around them.
- Cook for around 3-4 minutes on each side or until brown and crispy.
- Remove from pan and place on kitchen paper towel.
- In a small bowl mix together the yoghurt and horseradish.
- Top each fritter with some of the horseradish cream, then the smoked trout.
- Decorate with dill fronds and serve.
Recipe by Healthy Home Cafe at https://healthyhomecafe.com/2013/12/04/zucchini-fritters-with-smoked-trout-and-horseradish-cream/
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