Directions:

• To make the fritters, place the courgette between sheets of absorbent kitchen paper and press to remove any excess moisture.
• Put the courgette, spinach, mint, eggs, almonds, Parmesan and chia seeds in a large bowl and mix to combine. Season with salt and pepper. Leave to stand for 20�30 minutes.
• To make the quick pickled onions, place the onion and vinegar in a non-reactive bowl and season with salt and pepper. Leave to stand for 20 minutes.
• To make the dill tzatziki, place the cucumber between sheets of absorbent kitchen paper and press to remove any excess moisture. Transfer to a bowl. Add the dill, yoghurt and pepper and mix to combine.
• Preheat an oven to its lowest setting. Heat a large pan over a medium�low heat. Add a little oil and, once hot, add an eighth of the pancake mixture. Spread the mixture thinly to cover the base of the pan. Cook for 6�8 minutes on each side or until golden. Remove the fritter from the pan, place on a sheet of baking paper and keep warm in a very low oven. Repeat with the remaining mixture, adding more oil as necessary, to make 8 fritters.
• Divide the fritters between warmed plates and spread with the tzatziki. Top with watercress, salmon and pickled onions and sprinkle with pepper. Serve immediately.