Rice fritters with chive cream, smoked salmon and lime zest

For the fritters, take a large bowl and combine the cooked rice, finely chopped shallot, egg, cornflour, chopped parsley and grated cheddar cheese. Season with a pinch of salt then mix well and combine, adding a small amount of additional cornflour if a large egg was used

Using wet hands to avoid sticking, shape the mix into patties of your desired size, then shallow fry in a pan over medium-high heat in vegetable oil until golden brown. Each side should take 4-5 minutes. Once cooked, set the fritters aside on a piece of paper towel to soak up excess oil. Season with salt while hot

Meanwhile, use an electric whisk to whip the double cream. Once at a soft peak, add in the minced garlic, finely chopped chives and season with salt and lime juice to taste. Set the mix aside

Leave the fritters to cool. Once they are at room temperature use a handheld whisk to whip up the chive cream if needed. Top the fritters with a generous portion of the chive cream and smoked salmon. Season with black pepper, then garnish with the lime zest and serve