Ricotta And Smoked Salmon Fritters

• 10 oz ricotta cheese
• 1 oz Parmesan cheese, grated
• 1/4 cup self-rising flour
• 2 tbsp fresh chopped parsley
• 2 None large eggs, beaten
• 2 oz smoked salmon, chopped
• 1/4 cup olive oil
• None None Smoked Salmon Topping
• 2 oz smoked salmon, chopped
• 1 None avocado, stone removed, peeled and sliced
• 1 tbsp capers
• 1 tbsp fresh dill, chopped
• 1 None lemon, squeezed
• None None sour cream , to serve

1. For the fritter mixture, combine the ricotta, Parmesan, flour and parsley in a bowl and season to taste. Make a well in the center, add the eggs, salmon and 1 tbsp oil and stir to combine. Set aside.
2. For the smoked salmon topping, combine ingredients in a bowl and season to taste. Chill until needed.
3. Heat the remaining oil in a frying pan on medium. Add heaped tablespoonfuls of the fritter mixture to pan. Cook for 1-2 mins. Flip and cook for 1 more min. Drain on paper towels. Repeat with the remaining fritter mixture. Serve with sour cream and smoked salmon topping.

ricotta cheese, parmesan cheese, flour, parsley, eggs, salmon, olive oil, salmon topping, salmon, avocado, capers, dill, lemon, sour cream

Taken from recipes-plus.com/api/v2.0/recipes/26312 (may not work)