Zucchini rice buffer with cucumber salad

Name: Zucchini rice buffer with cucumber salad
Cook time: 50 min
Total time: 50 min
Yield: 1
Ingredients: 25 g Natural rice; 7-10 Tbsp Salt; 75 g Courgette; 1 Egg yolk (size M); 1/2 TABLESPOON Flour; 7-10 Tbsp Pepper; 1 1/2 TABLESPOONS Oil; 150 g Cucumber; 4 Stem(s) Dill; 1 TABLESPOON White wine vinegar; 7-10 Tbsp Sugar; 25 g low-fat yoghurt; 1 Splash of lemon juice

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 1

25 g Natural rice
7-10 Tbsp Salt
75 g Courgette
1 Egg yolk (size M)
1/2 TABLESPOON Flour
7-10 Tbsp Pepper
1 1/2 TABLESPOONS Oil
150 g Cucumber
4 Stem(s) Dill
1 TABLESPOON White wine vinegar
7-10 Tbsp Sugar
25 g low-fat yoghurt
1 Splash of lemon juice

Directions

1
Prepare rice in boiling salted water according to package instructions. Clean, wash and roughly grate the zucchini. Drain rice and let it cool down for 10-15 minutes. Mix rice, zucchini, egg yolk and flour. Season with salt and pepper
2
Heat 1/2 tbsp. oil in a large, coated frying pan. From the zucchini-rice mixture, add 3 buffers (7 cm Ø) to the pan with a tablespoon. Fry the buffers on both sides for approx. 4 minutes at medium heat
3
In the meantime, wash the cucumber thoroughly and cut it lengthwise into thin slices with a peeler. Wash the dill, shake dry, pluck the flags and chop. Mix vinegar, salt, pepper and 1 pinch of sugar. Slowly fold in 1 tablespoon of oil. Mix cucumber slices, dill and vinaigrette. Season yoghurt with lemon juice, salt, pepper and 1 pinch of sugar. Arrange buffer and cucumber salad on plates. Add yoghurt dip