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.

  • 35 mins cooking
  • Serves 4
  • Print


  • 1 cup (150g) buckwheat flour
  • 1 cup (280g) Greek-style yoghurt
  • 4 eggs
  • 3 cups (360g) frozen peas, thawed
  • 6 cups (170g) loosely packed shredded kale leaves
  • 1/4 cup (60ml) extra virgin olive oil
  • 1 (140g) lemon, rind finely grated, cut into wedges
  • 2 x 150g hot-smoked salmon fillets, flaked into large pieces
  • 1/2 cup finely chopped fresh flat-leaf parsley


  • 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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