Pea and kale fritters with smoked salmon

Topped with lemon yoghurt and delicious flakes of hot smoked salmon, these pea and kale fritters are a tasty way to pack more veggies into your day.



1.Preheat oven to 150°C/300°F.
2.Whisk buckwheat flour, ½ cup of the yoghurt and the eggs in a large bowl; season well. Add peas and kale; stir until well combined.
3.Heat 1 tablespoon of the oil in a large frying pan over medium-high heat. Add four heaped 1/3 cupfuls of fritter mixture to pan; cook for 3 minutes each side or until golden and cooked through. Transfer to an oven tray, cover loosely with foil; keep warm on the lowest oven shelf. Repeat twice more with remaining oil and fritter mixture to make 12 fritters.
4.Whisk remaining yoghurt with lemon rind; season.
5.Top fritters with yoghurt mixture, salmon and herbs. Serve with lemon wedges.

To prepare kale, tear the leaves from the stalks; discard stalks. Coarsely shred the kale leaves.


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