Rice & Baby Marrow Fritters with Smoked Salmon & Herbed Yoghurt


Serves 4

1 cup Spekko basmati

2 cups water


2 cups grated courgettes

250g Lancewood cottage cheese

2 spring onions, chopped

2 eggs

Salt and pepper


For the herbed yoghurt:

1 cup Lancewood double cream plain yoghurt

2 Tbs chopped parsley

2 Tbs chopped dill

Juice and zest of ½ lemon


To serve:

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.