Rice, Chilli and Courgette Fritters with Minty Yoghurt Dip

Serves: 1

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Total Time: 55

Prep Time: 20

Cook Time: 35

• 100 gram(s) Tilda Brown Basmati Rice
• 1 large courgette, coarsely grated
• 1 tablespoon(s) mint, finely chopped
• 1 teaspoon(s) ground coriander
• 1 large green chilli, finely chopped
• 100 gram(s) self raising flour
• 2  eggs, beaten
• 6 tablespoon(s) olive oil
• For the dip
• 150 gram(s) natural yoghurt
• 2 tablespoon(s) fresh mint, finely chopped
• 1  small garlic clove, crushed
• salt and pepper to taste

Method

1. Place the rice into a large saucepan of boiling salted water. Simmer over a medium heat for 25 minutes until tender, then drain.
2. Place in a bowl with the courgettes, mint, ground coriander, chilli and plenty of seasoning. Place in a bowl with the courgettes, mint, ground coriander, chilli and plenty of seasoning. Mix in the flour and then add the eggs until you have a thick batter. Set aside for 10 minutes so the self raising flour starts to work.
3. Heat 1-2 tbsp oil in a large frying pan over a moderate to high heat. Once the oil is hot, ladle 3 tablespoonfuls of batter into the pan in each corner, shaping them into small rounds.
4. Cook for 2-3 minutes until deep golden and then carefully flip over using a fish slice. Cook for 2 minutes on the other side until crispy and golden and cooked through inside. Place on a baking sheet in the oven to keep warm while you cook the rest. To make the mint dip, combine all the ingredients in a bowl and season with salt and pepper.
5. TIP: You can buy a tzaziki dip from the shops to make life easier but making your own is pretty simple. They need to be really lovely and golden on the outside so don't be afraid to turn the heat up and let them sizzle adding a bit more oil if you need to. Recipe courtesy of Tilda rice

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