Rice and Baby Marrow Fritters
The perfect breakfast bite to start your day on a tasty note
Recipe By Seven Colours by Zola Nene
Servings: 8-12
Prep Time: 15 minutes
Cooking Time: 1 Hour
Ingredients:
Fritters
- 250 ml basmati rice
- 500 ml water
- 500 ml baby marrow, grated
- 250 g smooth cottage cheese
- 2 spring onion(s) , chopped
- 2 egg
- salt & freshly ground black pepper to taste
- olive oil , for frying
For the dip
- 250 ml Double Cream Plain Yoghurt
- 30 ml fresh parsley , chopped
- 30 ml fresh dill , chopped
- ½ lemon, juice & zest
How To Make Rice and Baby Marrow Fritters
- Place the rice into a pot along with water and salt, bring to the boil and simmer until rice is cooked through.
- Leave to cool.
- In a large bowl mix the rice, zucchini, cottage cheese, spring onions, eggs, salt and pepper together.
- Drizzle olive oil in a heated pan.
- Place heaped spoons of the mixture in the pan, flatten with the back of the spoon and cook until golden on both sides.
- Yoghurt dressing:
- Mix all the ingredients together in a bowl.
- Top the fritters with smoked salmon and drizzle with the yoghurt dressing.
- Serve warm and enjoy!