- 1 cup baby marrow, finely grated
- ½ cup brown rice flour
- 1 T dill, chopped
- 100 g chorizo, sliced
- 5 egg whites
- Salt and pepper, a pinch
Mix 1 cup finely grated baby marrow, ½ cup brown rice flour, 1 T chopped dill, 100 g sliced chorizo, 5 beaten egg whites and a pinch of salt and pepper.
Fry spoonfuls in shallow oil, drain on kitchen paper and serve with lemon wedges.