Ingredients
For the fritters:
1 Cup Spekko Basmati rice
2 Cups Water
Salt
2 Cups Grated courgettes
250 Grams Lancewood cottage cheese
2 Spring onions (Chopped)
2 Eggs
Salt and pepper
For the herbed yoghurt:
1 Cup Lancewood double cream plain yoghurt
2 Tablespoons Parsley (Chopped)
2 Tablespoons Dill (Chopped)
Juice and zest of 1/2 lemon
To serve:
Hot smoked salmon
Instructions
Hot smoked salmon
Place the rice into a pot along with water and salt, then bring to the boil and simmer until rice is cooked through. Leave to cool.
In a large bowl, mix together the rice, courgettes, cottage cheese, spring onions, eggs, salt and pepper.
Cook spoonfuls of the mixture in a hot pan with olive oil until golden on both sides.
Top the fritters with salmon then drizzle with the dressing.
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