Zucchini Rice Pancakes

Summary

Ingredients

• 125 g wild rice
• Salt water
• 300 g zucchini
• 1 medium onion (s)
• 140 g Gouda, rated
• 2 egg (s)
• 50 grams flour
• 0.5 ½ bunch dill
• 1 teaspoon salt
• pepper
• 4 tablespoon oil
• 200 g smoked salmon
• 1 cup crème fraîche with herbs

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Instructions

1. Put the rice in 400 ml of boiling salted water, bring to the boil and cover with a low heat and let it soak for about 20 minutes. Coarsely grate the zucchini and squeeze out lightly, cut the onion into small cubes. Finely chop the dill.
2. Put the cooled rice with the zucchini grated, grated cheese, onion, flour and dill in a bowl. Whisk the eggs with salt and pepper, add and mix everything well.
3. Heat the oil in a pan and add the mixture, tablespoon at a time. Flatten the buffers evenly and fry until golden brown on each side over medium heat. Serve with salmon and crème fraîche.
4. Also tastes good only with herb quark!