INGREDIENTS
100g Tilda Brown Basmati rice
1 large courgette, coarsely grated
1 tsp ground coriander     
1 large green chilli, finely chopped
100g self raising flour
2 eggs, beaten
6 tbsp olive oil
Mint

For the dip:
150g natural yoghurt
2 tbsp fresh mint, finely chopped
1 small garlic clove, crushed
1 tsp salt

Method
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 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. 

Makes 12 - Serve 3 fritters per person with a small bowl of mint dip.