Zucchini, Corn and Feta Fritters with Smoked Salmon

Zucchini SalmonRecipe courtesy of the Dairy Kitchen.

Serves 4



  • 1/2 cup Australian cottage cheese
  • 50g Australian reduced fat feta cheese, crumbled
  • 1 cup fresh wholegrain breadcrumbs
  • 1 egg, lightly beaten
  • 1 medium zucchini, grated
  • 3/4 cup (1 cob) fresh corn kernels
  • 1 tablespoon finely chopped mint
  • freshly ground black pepper, to taste
  • 1/2 cup reduced fat natural yogurt
  • 75g smoked salmon
  • 1 cup salad greens, for serving
  • 4 small slices wholegrain baguette, for serving
  • 4 lemon wedges, for serving



  1. Combine cheeses, breadcrumbs, egg, zucchini, corn, mint and pepper in a bowl.
  2. Shape the mixture into 8 small patties and place on a baking paper lined oven tray. Bake at 200°C fan forced for 25-30 minutes or until cooked and golden.
  3. Place two fritters on each serving plate, dollop with yogurt, drape with smoked salmon and serve with salad, bread and lemon wedges.


Additional Information

These fritters will keep refrigerated for 2-3 days. Refresh by briefly toasting in a sandwich press or warm in a microwave. Serve as a snack with a yogurt dipping sauce.


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