Baked prawn and zucchini balls with basmati rice

Ingredients

For 1 serving

• Shrimp150 g
• Zucchini120 g
• Breadcrumbs20 g
• Egg whites1
• Basmati rice50 g
• Parsley5 g
• Extra virgin olive oil10 g
• Lemon zestto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, eggs, shellfish,

In season: May – September

Method

1. Preheat a conventional oven to 200 °C and grease a baking tray with half the oil. Put a pan of water on to boil for the rice.
2. Wash and trim the courgettes, grate them on the coarse side of a grater, salt lightly and leave in a sieve for 5 minutes; then squeeze them hard with your hands so the mixture isn't watery.
3. Peel the prawns, remove the vein and chop them with a knife. Mix with the courgettes, egg white, breadcrumbs, chopped parsley, lemon zest, salt and pepper.
4. Shape 8 small balls with wet hands, set them in the tray and bake for 15 minutes, turning halfway, until golden.
5. Meanwhile, when the water boils, salt it and cook the basmati rice over medium heat for 12 minutes, until tender but separate; drain and dress with the remaining oil.
6. Serve the prawn balls with the rice.