Breakfast Polenta and Potato Fritters with Salmon and Avocado

Name: Breakfast Polenta and Potato Fritters with Salmon and Avocado
Total time: 30 min
Yield: 4
Ingredients: 500 g potatoes (waxy, grated); 100 g Steirerkraft Polenta, fine or fine white; 40 g flour (plain); 2 eggs; salt, pepper, nutmeg; 150 g sour cream; 50 g crème fraîche; 1 tsp honey; 1 tsp mustard; 1 splash lemon juice; salt, pepper; 100 g smoked salmon; 2 avocados; 50 g rocket; 2 tbsp Steirerkraft Pumpkin Seed Oil; 2 tbsp Steirerkraft Apple Vinegar or Apple Balsamic Vinegar; salt, pepper; 1 tbsp sesame seeds (toasted)

Polenta and potato fritters for breakfast? We say a clear “YES” – it’s the perfect way to start the day.

Difficulty: medium Total time: 30 min Portions: 4

Breakfast with polenta with pumpkin seed oil

Polenta and Potato Fritters

500 g potatoes (waxy, grated)
100 g Steirerkraft Polenta, fine or fine white
40 g flour (plain)
2 eggs
salt, pepper, nutmeg

Honey and Horseradish Sauce

150 g sour cream
50 g crème fraîche
1 tsp honey
1 tsp mustard
1 splash lemon juice
salt, pepper

To serve

100 g smoked salmon
2 avocados
50 g rocket
2 tbsp Steirerkraft Pumpkin Seed Oil
2 tbsp Steirerkraft Apple Vinegar or Apple Balsamic Vinegar
salt, pepper
1 tbsp sesame seeds (toasted)

Preparation

For the polenta and potato fritters, first peel and grate the potatoes, then squeeze out the excess liquid using a kitchen towel. Add the polenta, egg, flour, salt, pepper, and herbs to the potatoes and mix well. Shape the mixture into small patties (fritters).
Heat a little butter or oil in a pan and fry the fritters on both sides until golden brown.
For the honey mustard sauce, mix all the ingredients together well in a bowl and season with salt and pepper.
Before plating, cut the salmon into thin strips, halve the avocados, remove the pits, and slice the flesh. Wash the rocket and toss with pumpkin seed oil and apple balsamic vinegar (olive oil and lemon juice also work as an alternative).
Finally, place a polenta and potato fritter on a plate. Spread the honey mustard sauce on top and garnish with salmon, avocado, and the marinated rocket. Finish with a sprinkle of salt and sesame seeds, then serve.

Don't tell anyone

When making potato fritters, always squeeze the grated potatoes well so the excess liquid escapes – this helps the fritters turn out nice and crispy when fried.