|Image source: Taste.com.au|
1 cup (120g) frozen peas
1 zucchini, ends trimmed, coarsely grated
2 Coles Brand Australian Free Range Eggs, lightly whisked
1/3 cup (80ml) milk
3/4 cups (110g) self-raising flour
Olive oil spray
300g sour cream
1 tablespoon horseradish cream
2 teaspoons Dijon mustard
200g smoked salmon slices
Cook peas in a saucepan of boiling water for 2 mins or until heated through. Refresh under cold water. Drain well. Return to pan. Use a potato masher or fork to crush. Place in a bowl. Add zucchini and egg and stir to combine. In batches, add milk and flour until just combined. Season.
Spray a large non-stick frying pan with oil. Heat over medium heat. Spoon six 1/2-tbs portions of mixture around the pan. Cook for 1 min or until bubbles rise to the surface. Turn and cook for 1 min or until light golden and cooked through. Repeat in 6 more batches with remaining batter.
Combine sour cream, horseradish and mustard in a small bowl. Spread over the fritters. Top with salmon.