Courgette Pancakes with Eggs and Salmon

1. Mix the courgette, flour, baking powder, milk and a pinch of salt together in a mixing bowl.
2. Heat half the oil in a pan over a medium heat and spoon in half the batter, in two portions, making two pancakes. Cook for 2-3 minutes a side until golden and crispy. Add the remaining oil and repeat with the rest of the batter.
3. To serve, divide the fritters and smoked salmon between two serving plates. Top each with an egg. Scatter over the dill and drizzle over a little chilli oil. Grab a fork and tuck in.

Serves 2

1 courgette grated
4 tbsp plain flour
1 tsp baking powder
1 tsp salt
80ml milk/oat milk
2 tbsp olive oil
100g smoked salmon
2 poached eggs
A handful of finely chopped dill
Chilli oil to serve
Sea salt