- 2 tbsp olive oil
- 1/2 red onion, finely chopped
- 2 spring onions, chopped
- 2 garlic cloves, finely crushed
- 200g spinach, washed, stalk removed and finely chopped
- 3 tbsp coriander, chopped
- 2 tbsp thyme, chopped
- 110g maize meal
- Salt and freshly ground black pepper
- 60ml (1/4 cup) water
- For the topping
- 4 tbsp mayonnaise
- 4 tsp soy sauce
- Squeeze of lemon juice
- 1 tsp grated lemon zest
- 1 fillet ready to eat hot smoked salmon with pepper and dill
- Edible flowers to garnish, optional
Serves: 15 fritters
For the fritters, heat the oil and sauté the red onion, spring onions and garlic for 1 minute.
Add the spinach and herbs and cook for another minute.
Stir in the maize meal and mix. Pour in the water, season with salt and peppers and stir to combine until the spinach is wilted and the maize meal resembles mashed potato.
Remove from heat and cool enough to handle.
Take a teaspoon of mix per fritter and shape into mini balls using your hands.
Flatten slightly and firmly squeeze to make sure the fritters are compact otherwise they will break when you fry them.
Add a knob of butter in a heated non-stick pan. Cook for 1 minute on each side until golden. Place in a serving platter.
For the topping, mix the mayo, soy sauce and lemon juice together.
Place a small dab on each fritter.
Top with a piece of the hot smoked salmon.
Place all fritters onto a serving platter and decorate with edible flowers.