Cream cheese and spinach fritters with salmon cream

This tasty brekkie will have you skipping weekend cafe brunches with its salmon-topped stack of oven-baked goodness.


For the fritters:

  • 150 g fresh spinach, finely chopped
  • 75 g 50% reduced-fat mature cheddar, grated
  • 60 g ground almonds
  • 30 g coconut flour
  • 3 large eggs
  • 2 tbsp low-fat soft cheese
  • 1 tbsp olive oil
  • salt
  • freshly ground black pepper

For the salmon cream:

  • 50 g smoked salmon
  • 50 g low-fat soft cheese
  • 50 g light mayonnaise
  • 1 tsp lemon juice

To serve:

  • 50 g smoked salmon
  • 1 apple, cored and julienned
  • 1 tsp lemon juice, plus a lemon wedge to serve


Step 1.
To make the fritters, preheat the oven to 200°C (180° fan) (400F) gas 6 and line a baking tray with greaseproof paper.

Step 2.
Toss the spinach with the cheddar, ground almonds and coconut flour in a large mixing bowl. In a separate bowl, beat the eggs with the soft cheese until smooth, then combine with the spinach mixture. Season with salt and pepper.

Step 3.
Shape the mixture into four patties with damp hands. Brush both sides with olive oil and lay them on the baking tray.

Step 4.
Bake for 15 minutes, then carefully turn over the fritters with a fish slice. Return to the oven for 10 minutes or until crisp and golden brown on the outside.

Step 5.
While the fritters are cooking, make the salmon cream. Put the smoked salmon, soft cheese, mayonnaise and lemon juice in a small food processor with a pinch of black pepper. Pulse until finely chopped and evenly combined. Transfer to a small serving pot.

Step 6.
To serve, stack the fritters next to the salmon cream on a serving platter and top with smoked salmon. Toss the apple with the lemon juice and arrange on top. Serve immediately with a lemon wedge on the side.

Serves 4