Salmon And Zucchini Fritters

Ingredients:
- 2 None medium zucchini, coarsely grated, excess liquid squeezed out
- 7 oz salmon fillet, skin and bones removed, finely chopped
- 1 tbsp lemon zest
- 2 tbsp fresh basil, finely chopped
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1/4 cup all-purpose flour
- 1/2 cup vegetable oil
- 2/3 cup sour cream
- 2 tbsp fresh dill, finely chopped
- 2 tbsp lemon juice
- 1 tbsp olive oil
- None None mixed greens, to serve
- None None lemon wedges, to serve

Directions:
- Combine zucchini, salmon, lemon zest, herbs and flour. Season. Shape into 12 patties. Cover with plastic wrap. Chill for 15 mins.
- Heat 1/4 cup vegetable oil in a large frying pan over medium heat. Working in batches, cook patties for 1-2 mins per side, or until golden brown and cooked through. Drain on paper towels.
- Meanwhile, whisk together sour cream, dill, lemon juice and olive oil. Season.
- Serve fritters with creamy dill sauce, mixed greens and lemon wedges.