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1 cup basmati rice
2 cups water
2 cups baby marrow, grated
250 g LANCEWOOD® Creamed Smooth Plain Cottage Cheese
2 spring onions, chopped
Salt & freshly ground black pepper to taste
Olive oil, for frying
1 cup LANCEWOOD® Double Cream Plain Yoghurt
2 tbsp parsley, chopped
2 tbsp dill, chopped
Juice & zest of ½ lemon
Hot smoked salmon
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, baby marrow, cottage cheese, spring onions, eggs, salt and pepper together. Drizzle some 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.
Mix all the ingredients together in a bowl.
Top the fritters with smoked salmon and drizzle with the yoghurt dressing. Serve warm and enjoy!
As seen in Celeb Feasts with Zola Nene, in proud association with LANCEWOOD®.
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