Zucchini Rice Patties

Makes: 16 patties

These zucchini rice patties are full of flavour and can be made healthier by baking them versus frying. I’ve done both and taste for both version is exactly the same. Very filling as a meal with a side salad or use them as an appetizer with my zesty ranch dip.

Ingredients

Make 1 ½ cup uncooked white rice per package directions

2 eggs scrambled

1 cup grated zucchini

½ cup grated parmesan cheese

½ cup breadcrumbs

1 tbsp finely chopped parsley

1 tsp minced garlic

½ tsp salt

½ tsp paprika

1 cup breadcrumbs

1 egg scrambled with ¼ cup milk

1 cup olive oil

Cooking spray

1 tbsp finely chopped parsley

Directions

1. In a bowl whisk together eggs, zucchini, cheese, ½ cup breadcrumbs, parsley, garlic, salt and paprika.

2. Put egg mixture in fridge until rice is done

3. Remove rice from heat and stir into egg mixture, stirring rapidly to prevent egg from scrambling

4. Let rice mixture cool in fridge for 2 hours

5. Take handful of mixture and roll into 2 inch ball, do this until all rice is used

6. Flatten each ball into a round patty about ½ inch thick

7. To bake patties - preheat oven to 390˚F and lay foil on a baking sheet

8. Spray foil with cooking spray

9. Dip patty first into egg mixture then into breadcrumbs

10. Place on baking sheet to bake or on plate to fry

11. When ready to bake, spray top of patties with cooking spray

12. Bake until both sides are golden, about 20 minutes

13. For fried version, heat oil in small skillet and fry patties

14. Turning a couple of times to ensure they brown evenly

15. Drain on paper towels before serving

I served this with my Olive Caprese Salad

Zucchini fried & baked patties

Ingredients

Whisking together ingredients

Ready for rice

Rice mixed with goodness

Form patties

Dipped in egg and now in bread

Baked patties

Frying patties

Both sides get crisp

Dry up the oil

Left fried - right baked

Serve with olive caprese salad