½ cups Spekko Parboiled Rice, rinsed
2 cups water
Salt
2 medium heads broccoli
3 eggs
6 Tbsp flour
1 tsp garlic powder
½ tsp chilli flakes (optional)
1/3 cup grated mozzarella cheese
85 g feta cheese, crumbled
Salt
Ground black pepper
Olive oil

For the crème fraiche dip
250 g crème fraiche
2 Tbsplemon juice
Zest of 1 lemon
1 Tbsp chopped dill
Salt
Ground black pepper

1. Bring the rice, water and a pinch of salt to the boil. Lower the heat and simmer for 20-25 minutes or until cooked. Strain off the excess water.

2. Steam the broccoli in the microwave or in a steamer pot until cooked. Allow to drain and cool. Then pat dry as much as possible and chop into small pieces, stems included.

3. In large bowl, mix the broccoli with the rice, eggs, flour, garlic powder, chilli flakes, mozzarella, feta and a pinch of salt and pepper. Mix well and roll into golf sized balls.

4. Heat a pan over medium heat, then drizzle some oil into the pan. Fry the broccoli balls, pressing together to create little fritters. You may need to cook them in batches. Fry for about 5 minutes per side, until golden and cooked through.

5. To make the dip, mix the crème fraiche with the lemon juice and zest, the chopped dill and season to taste with salt and pepper.

Rice alternative - Spekko Saman Brown/White Rice (cooking time may need to just accordingly)

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