For the fritters: Heat the oil in a large pan and saute the garlic, spring onions and red onions for 1 minute. Add the spinach, coriander and thyme and cook for another minute. Stir in the maize meal and mix. Pour in 60 milliliters (1/4 cup) water, season with salt and pepper and stir to combine until the spinach is wilted and the maize meal resembles mashed potatoes. Set aside until cool enough to handle.
For the mayo topping: Mix the mayonnaise, soy sauce and lemon zest and juice together in a small bowl and set aside.
Take a teaspoon of the fritter mix and shape into mini balls using your hands. Flatten slightly and firmly squeeze to make sure the fritters are compact so they don't break when you fry them. Add a knob of butter to a heated nonstick pan. Cook the fritters until golden, about 1 minute on each side.
Place the fritters on a serving platter and place a small dab of the mayo topping on each. Top with a piece of the hot-smoked salmon. Decorate with edible flowers if using.
Recipe courtesy of Siba Mtongana