Salmon and courgette fritters with chilli chermoula

[Celerity]

Quick crispy fritters served with a herby watercress and green chilli sauce

https://www.thetimes.com/recipes/easy-everyday/lunch/article/salmon-and-courgette-fritters-recipe-b6hhx5h8p

Ingredients

1 medium courgette, grated
400g salmon fillet, finely chopped
2 eggs
2 tbsp plain flour
Zest of 1 lemon
2 tsp extra virgin olive oil

For the watercress and green chilli chermoula

A bunch of watercress
A large bunch of coriander
A small bunch of parsley
1 finely chopped green chilli
1 clove garlic
Juice of ½ lemon
2 tbsp extra virgin olive oil

To serve

2 large handfuls watercress

Method

Step 1.
Squeeze the excess water from the grated courgette. Mix with the salmon, eggs, flour and lemon zest. Season with sea salt and black pepper.

Step 2.
Heat the oil in a frying pan and fry spoonfuls of the mixture until golden on both sides and just cooked through.

Step 3.
In a blender, roughly blitz the watercress, herbs, chilli and garlic. Combine with the lemon juice and extra virgin olive oil, and season with sea salt and black pepper. You want a rustic, vivid green salsa.

Step 4.
Serve the fritters with watercress and spoon over the chermoula