Salmon Potato Fritters with Yogurt Dip
30 min
Fish
87930
For 2 Portions
160 g
potato
160 g
salmon filet, frozen
100 g
Greek yogurt
60 g
mixed greens
15 g
dill, fresh
5 g
chives, fresh
1
egg
1
lemon
3 tbsp
vegetable oil
2 tbsp
wheat flour
2 tsp
Dijon mustard
1 tbsp
olive oil
pepper
salt
1. All set?
2. Defrost salmon and pat dry.
3. Thoroughly wash lemon with hot water. Then zest and juice lemon.