Baby marrow crumpets with salmon

8 servings Prep: 15 mins, Cooking: 15 mins
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These mini delights are wheat-free and high in protein. They can be made a day in advance.

By Food24 May 04 2015
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Ingredients (11)

3 courgettes — large
3 eggs — separated
1/2 tsp sea salt
1/2 tsp freshly ground black pepper
15 ml fresh parsley — chopped
15 ml fresh mint — shredded
50 g feta cheese — crumbled
250 ml rice flour
Cook n bake Original Non Stick Spray
180 ml cottage cheese — fat-free, smooth
200 g salmon — smoked ribbons
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Method:

Rinse the baby marrows and grate. Stir together with the egg yolks, salt, pepper, parsley, mint and feta and mix well.

In a large mixing bowl or using a blender, whisk the egg whites to stiff peak stage.

Stir the flour into the baby marrow mixture and then gently add the egg whites until well combined.

Using a non-stick pan, heat the pan and add a little cooking spray. Spoon some of the mixture into the pan and cook until golden, flip gently and cook until golden brown on both sides.

Place crumpets on warm serving plates, spoon cottage cheese on top and fold salmon ribbons last. Finish off with a grind of black pepper and a squeeze of lemon juice.

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