Mastava Rice Fritters with Garlic-Dill Yogurt

Method

1. Make the dip: finely grate the garlic into the yogurt, stir in half the dill and a little of the salt, and chill. Chop the onion and bell pepper very finely (3 mm) and grate the carrot.

   Add in this stepGreek yogurt 6 tbspGarlic clove 1Chopped dill 1 tbspSalt ⅛ tsp

2. Heat a little of the oil in a 22 cm pan over medium-high heat and fry the beef, breaking it up, then add the onion, carrot, bell pepper and cumin and cook for 6 min in total. When the moisture has gone and the pan looks dry, stir in the tomato paste and fry 30 seconds more. A wet filling makes fritters fall apart, so cook it dry.

   Add in this stepVegetable oil ¾ tbspMinced beef 100 gOnion (medium), very finely chopped ½Carrot, grated 60 gBell pepper, very finely chopped ½Ground cumin ¾ tspTomato paste 2 tsp

   medium-high heat

3. Tip the meat into a bowl and let it cool for 5 min; if it is hot it will cook the egg. Add the cold rice, egg, flour, the rest of the salt and the pepper and mix firmly with a spatula, pressing until some grains break down. It is right when a handful holds together when squeezed.

   Add in this stepCold cooked short-grain rice 240 gEgg 1Plain flour 3 tbspSalt 0.4 tspBlack pepper 1 pinch

4. With lightly wet hands, shape the mixture into 8 × 7 cm patties about 1.5 cm thick. Smooth the edges with your fingers so they don't crack in the oil.

5. Wipe out the pan, add the rest of the oil and heat over medium heat. When a grain of rice sizzles at once (about 170 °C), lay the fritters in, away from you, and fry in 2 batches for 3 min per side, until deep golden. Turning them too soon breaks them, so wait until the edges are brown. Keep your face back from the pan; the oil can spit.

   Add in this stepVegetable oil 3¼ tbsp

   medium heat

6. Drain on a rack or paper towels, top with the diced tomato and the remaining dill and serve straight away with the yogurt dip.

   Add in this stepTomato, finely diced 1Chopped dill 1 tbsp