Baby Marrow, Feta and Rice Fritters

• Serves: 4
• Difficulty: easy
• Prep time: 15 minutes
• Cooking time: 40 minutes (including rice cooking time)

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Ingredients

olive oil

½                                 onion, diced

1                                  clove garlic, crushed

150 g                           baby marrows, grated

3                                  spring onions, chopped

30 ml (2 tbsp)              chopped flat leaf parsley

30 ml (2 tbsp)              chopped mint

125 ml (½ cup)           crumbled feta

½ cup                          cooked Spekko India Gate Basmati rice

1 – 2                            eggs, beaten

80 ml (1/3 cup)            yoghurt

½ tsp                           ground cumin

Method

1. Heat the oil and sauté onions and garlic in a pan until tender but not browned.
2. Mix the cooked onions and garlic with the baby marrow, spring onions, parsley, feta, rice and eggs in a bowl.
3. Heat oil in a non-stick pan and add dollops of the mixture to the pan, cooking until it sets and the bottom side is lightly brown. Flip to cook the other side.
4. Mix together the yoghurt and cumin.
5. Serve warm fritters with the yoghurt sauce.