Smoked Salmon & Tomato Keftedes (Greek Fritters)
Serves 4

250g cherry tomatoes, roughly chopped
1 small red onion, finely chopped
200g Ocean King smoked salmon, cut into small pieces 
Small handful dill and mint, finely chopped plus extra to serve 
Pinch of ground cumin 
½ cup plain flour, sifted 
½ teaspoon baking powder
Vegetable oil for frying 
Lemon wedge to serve  

Place tomato in a fine sieve set over a mixing bowl, with 1 teaspoon salt flakes and set aside for 30 minutes (salt will help tomatoes release their liquid). Discard liquid. Combine tomato in a bowl with onion, smoked salmon, herbs, cumin, flour and baking powder. 

Heat 1cm oil in a large non-stick frypan over medium-low heat. In batches, add heaped tablespoons of salmon keftedes mixture and cook, turning halfway, for 4-6 minutes until golden.

Remove with a slotted spoon and drain on a paper towel. Repeat with remaining mixture.

Scatter Smoked Salmon Keftedes with extra herbs and serve alongside lemon wedges. 

Recipe by: Helena Moursellas