Potato and smoked salmon fritters with soft boiled egg and bacon
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
- Dietary
- Dairy-freeNut-free
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
- ½ tsp sweet smoked paprika, plus extra
- 100g/3½oz 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.
