Combine cheeses, breadcrumbs, egg, zucchini, corn, mint and pepper in a bowl.
Shape the mixture into 8 small patties and place on a baking paper lined oven tray. Bake at 200°C fan forced for 25-30 minutes or until cooked and golden.
Place two fritters on each serving plate, dollop with yoghurt, drape with smoked salmon and serve with salad, bread and lemon wedges.
Tips & Hints
These fritters will keep refrigerated for 2-3 days. Refresh by briefly toasting in a sandwich press or warm in a microwave. Serve as a snack with a yogurt dipping sauce
