Zucchini And Rice Fritters With Cucumber Salad - cooking recipe

Ingredients

2 tbsp brown rice
3 oz zucchini, washed and coarsely grated
1/2 tbsp all purpose flour
1 None egg yolk
1 1/2 tbsp oil
4 sprigs dill, washed and chopped stalks removed
1 tbsp white wine vinegar
1 pinch sugar
5 oz cucumber ribbons, sliced lengthwise with a peeler
2 tbsp low fat yogurt
1 splash lemon juice

Preparation

Prepare the rice in boiling salted water as per package instructions. Drain the rice and allow to cool for 10-15 minutes. In a bowl, mix the zucchini, rice, flour and egg, then season with salt and pepper.
Heat 1/2 tbsp oil in a large non stick frying pan and make each fritter by scooping a tablespoonful of mixture into the pan and flattening down, so they are about 2 1/2 inches in diameter. Saute a few at a time for about 4 mins each side.
Mix the vinegar, salt and a pinch of sugar. Slowly beat in 1 tbsp oil. Mix the cucumber ribbons with dill and vinaigrette. Season the yogurt with lemon juice, salt, pepper and a pinch of sugar to taste. Stir thoroughly.
Serve the fritters and cucumber salad together, accompanied by the dip.