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How to make Potato & zucchini fritters with gravlax

Yield = 4
Prep time: 0:15
Cook time: 0:20
Total time: 0:35

Ingredients

  • 3 (about 150g each) desiree potatoes, peeled, coarsely grated
  • 2 green zucchini, coarsely grated
  • 1 brown onion, halved, coarsely grated
  • 40g (1/4 cup) plain flour
  • 2 eggs, lightly whisked
  • Salt & freshly ground black pepper
  • 60ml (1/4 cup) olive oil
  • 4 eggs, extra, at room temperature
  • 12 thin slices gravlax
  • Mustard dill sauce, to serve (see notes)

Method

  • Step 1 Combine the potato, zucchini and onion in a large glass or ceramic bowl. Add the flour and egg, and stir until well combined. Season with salt and pepper.
  • Step 2 Heat the oil in a large non-stick frying pan over medium heat. Spoon four 60ml (1/4-cup) portions of the potato mixture evenly around the edge of the pan. Use an egg lifter to flatten each portion into a 10cm-diameter disc. Cook for 4 minutes each side or until golden brown and cooked through. Transfer to a plate lined with paper towel. Reheat pan. Repeat with remaining potato mixture to make another 4 fritters.
  • Step 3 Meanwhile, bring a medium saucepan of water to the boil over high heat. Crack 1 egg into a small bowl. Use a large spoon to stir the water to make a whirlpool. Carefully pour the egg into the centre of the whirlpool and poach for 1-2 minutes for a soft egg, or until cooked to your liking. Use a slotted spoon to transfer to a plate and cover with foil to keep warm. Repeat with the remaining eggs.
  • Step 4 Place the fritters on serving plates. Top with a poached egg and gravlax. Drizzle with mustard dill sauce and serve immediately.