Salmon and Corn Fritters

Ingredients

• 1 tablespoon olive oil
• 1 small red onion, finely minced
• 3 garlic cloves, finely minced
• 420 g corn kernels, drained
• 1/4 cup plain flour
• 3 eggs
• 1 tablespoon fresh dill, chopped
• sea salt, to taste
• fresh ground black pepper, to taste
• 1/2 cup sour cream
• 1 tablespoon capers, drained, chopped
• 200 g smoked salmon
• fresh dill, to garnish

Directions

1. 1

   Heat the oil in a large pan, preferably non-stick; add the onion and garlic and cook, stirring occasionally until both have softened; reserve 1 tablespoon of the onion and garlic mixture for topping; place the remaining onion and garlic in a large bowl and add the corn kernels, flour, eggs and dill; season with salt and pepper and stir to combine.

2. 2

   Heat a large oiled, non-stick pan over a medium heat; spoon tablespoons of the corn mixture into the pan and repeat to make 5 fritters; cook for about 2 minutes on each side or until the fritters are golden and cooked through; remove the fritters and drain them on absorbent paper and cover them to keep them warm; repeat with the remaining corn mixture.

3. 3

   Combine the sour cream, capers and reserved onion and garlic in a small bowl.

4. 4

   TO SERVE: divide the sour cream mixture evenly among the fritters, top with the smoked salmon and garnish with the fresh dill.