ESSENTIAL RECIPES- SEAFOOD
1. wrap and refrigerate.
2. Preheat the oven to 80 ° C. Using the coarse side of a grater, grate the potatoes into a colander over a large bowl.
3. Add the onion to the potatoes, then sprinkle with 1 teaspoon of salt and mix well. Let sit for 10 minutes to allow excess moisture to escape. Rinse well under running water, then transfer to a tea towel and squeeze out as much liquid as possible.
4. Transfer the potato and onion mixture into a clean, dry bowl. Add the cheese, garlic, eggs, flour, baking powder, salt and pepper. Mix thoroughly.
5. Heat half the oil in a medium frying pan over medium – high heat.
Test the temperature by dropping a small amount of batter, it should sizzle. Use a ¼ measuring cup( 3 – 4 tablespoons) to portion the mixture, then add it to the pan and flatten slightly. Cook for about 4 minutes until golden brown, then flip and cook the other side. Cook two at a time.
6. Once finished, place the fritters on an ovenproof plate lined with kitchen paper to absorb any excess oil. Keep warm in the oven while you cook the remaining portions.
7. To serve: Stack a few fritters, top with a dollop of whipped lemon feta cream cheese, garnish with dill and pickled red onion, and serve with fresh smoked salmon on the side.
Did you know?
The whipped lemon feta cream cheese can be used as a dip or a spread, & with added yoghurt as a salad dressing.
Serving the potato fritters & whipped cream cheese with salmon or another lean protein( e. g., chicken breast, lean biltong, or chopped nuts) boosts the protein content of the meal, helping you feel fuller for longer.
Salmon is an excellent accompaniment to this dish, helping you meet your omega-3 fatty acid needs.
Cooking the potato & letting it cool before use, improves the GI load of the potato fritters.
48 | Winter 2026 • essentialflavours. co. za