Step 1

Coarsely chop the salmon. Squeeze the excess liquid from the zucchini. Discard the liquid. Combine the zucchini, potato, spring onion, egg and flour in a bowl. Season and use your hands to gently mix until well combined.

Step 2

Add enough oil to a large frying pan to come 5mm up the side of pan. Heat over medium heat. Working in batches, drop heaped tablespoons of the zucchini mixture into the pan and flatten gently with a spatula to form 4cm discs. Cook for 3 mins each side or until the fritters are golden brown and crisp. Transfer to a plate lined with paper towel.

Step 3

Arrange the fritters on a serving platter. Top with sour cream, salmon, lemon zest and dill. Season to serve.