Potato and feta fritters with smoked salmon

Crisp‑edged potato and feta fritters with soft poached eggs, cool soured cream and silky smoked salmon for a laid‑back brunch that still feels a bit special. Fresh herbs and a sprinkle of sumac lift everything, while lemon wedges on the side keep each bite bright and moreish.

By Matt Tebbutt
From Saturday Kitchen Recipes

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These potato and feta fritters with smoked salmon score a C, thanks to a mix of lighter and richer elements in the same plate. The dish offers good protein from eggs, feta and smoked salmon, along with slow‑release carbohydrates from the potatoes and some healthy fats from the fish. On the other hand, the use of frying oil, full‑fat soured cream and the salt content from feta and smoked salmon nudge the score down a little. Treat it as a hearty brunch that can still fit comfortably into a balanced week, especially if you round out the meal with extra greens or salad. This score is automatically estimated from the ingredients and is only a friendly guide.

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Equipment

• Large mixing bowl
• Box grater or coarse grater
• Clean tea towel or muslin for squeezing
• Large frying pan
• Slotted spatula or fish slice
• Large saucepan
• Slotted spoon
• Kitchen paper
• Measuring spoons

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Method

Stage 1: Prep the fritter mix (about 10–15 minutes)

1. 1. Grate and squeeze the potatoes by coarsely grating the floury potatoes into a clean tea towel or muslin. Gather up the cloth and squeeze hard over the sink to get rid of as much liquid as you can – the drier the potatoes, the crisper your fritters will be.
   2. Grate and squeeze the onion in the same way, then add the grated onion to a large mixing bowl with the squeezed potatoes. This keeps the flavour without adding too much moisture.
   3. Stir in the flavourings by cracking in the two eggs, then adding the chopped mint, finely sliced spring onions and crumbled feta. Gently mix everything together so the feta is fairly evenly dotted through the potato.
   4. Add the flour gradually, sprinkling in 50g plain flour to start with and mixing again. You are aiming for a thick, spoonable paste that holds together in a rough mound; if it still feels loose or very wet, add a little more flour until it behaves.
   5. Season the mixture with salt and freshly ground black pepper, remembering that feta is already salty, so go steady at first. Give the mix one last stir and set it aside for a couple of minutes while you heat the oil.

Stage 2: Fry the fritters (about 15–20 minutes)

1. 1. Heat a shallow layer of oil in a large frying pan over medium–high heat. You want enough vegetable oil to cover the base generously but not so much that the fritters are deep‑fried.
   2. Form and fry the fritters by dropping in heaped tablespoons of the mixture, spacing them out so they have room to spread. Gently flatten each mound with the back of the spoon to make a small fritter.
   3. Cook until golden and crisp, about 2–3 minutes on each side, turning carefully once the underside is nicely browned and the edges look set. Adjust the heat if they are browning too fast before the centres cook through.
   4. Drain and keep warm by lifting the cooked fritters onto a plate lined with kitchen paper. Continue frying in batches until you have roughly 8 fritters, keeping the first ones warm in a low oven if you like.

Stage 3: Poach the eggs and get the toppings ready (about 10 minutes, overlap with the last fritter batch)

1. 1. Bring a large pan of water to a gentle boil, then turn it down so it is just barely bubbling. This softer simmer helps the eggs keep their shape rather than breaking apart.
   2. Poach the eggs by cracking each egg into a small cup, then sliding them one by one into the water. Poach for about 3–4 minutes for soft yolks, or a little longer if you like them firmer. Lift out with a slotted spoon and let any excess water drip off.
   3. Season the soured cream by stirring the large pinch of sumac into the soured cream, tasting and adding a tiny pinch of salt if you think it needs it. Have the chopped smoked salmon, chives and lemon wedges ready to go.

Stage 4: Build your brunch plates (about 5 minutes)

1. Layer up the fritters and eggs by placing two warm potato and feta fritters on each plate. Top each stack with a just‑poached egg so the yolk will run into all the nooks and crannies when it is cut.
2. Add the toppings with a generous spoonful of the sumac‑flecked soured cream alongside or on top of the egg, then scatter over the chopped smoked salmon.
3. Finish with herbs and lemon by sprinkling the chives over everything and adding lemon wedges on the side for squeezing at the table. Serve your potato and feta fritters with smoked salmon straight away while the edges are crisp, the eggs are soft and the whole plate looks like weekend heaven.