Tilda Wholegrain Basmati Rice, Chilli and Courgette Fritters with Minty Yoghurt Dip
Don’t worry these aren’t deep fried fritters, they’re more like thick savoury pancakes. Serve three per person as a starter or as a supper dish with a large Greek salad. 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.
Difficulty (1-5): 3
Serves: 12Download the PDF
- Place the rice into a large saucepan of boiling salted water.
- Simmer over a medium heat for 25 minutes until tender, then drain.
- Place in a bowl with the courgettes, mint, ground coriander 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.
- 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.
- Cook for 2-3 minutes until deep golden and then carefully flip over using a fishslice.
- 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.
- Serve 3 fritters per person with a small bowl of mint dip.
- 100g Tilda Wholegrain Basmati rice
- 1 large courgettes, coarsely grated
- 1 tsp ground coriander
- 1 large green chilli, finely chopped
- 100g self raising flour
- 2 eggs, beaten
- 6 tbsp olive oil
For the dip
- 150g natural yoghurt
- 2 tbsp fresh mint, finely chopped
- Half a small garlic clove, crushed
- Half a tsp salt