Rice & Baby Marrow Fritters with Smoked Salmon & Herbed Yoghurt
1 cup Spekko basmati
2 cups water
2 cups grated courgettes
250g Lancewood cottage cheese
2 spring onions, chopped
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
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.