Oct 14, 20211 min read

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

In a bowl whisk together eggs, zucchini, cheese, ½ cup breadcrumbs, parsley, garlic, salt and paprika.
Put egg mixture in fridge until rice is done
Remove rice from heat and stir into egg mixture, stirring rapidly to prevent egg from scrambling
Let rice mixture cool in fridge for 2 hours
Take handful of mixture and roll into 2 inch ball, do this until all rice is used
Flatten each ball into a round patty about ½ inch thick
To bake patties - preheat oven to 390˚F and lay foil on a baking sheet
Spray foil with cooking spray
Dip patty first into egg mixture then into breadcrumbs
Place on baking sheet to bake or on plate to fry
When ready to bake, spray top of patties with cooking spray
Bake until both sides are golden, about 20 minutes
For fried version, heat oil in small skillet and fry patties
Turning a couple of times to ensure they brown evenly
Drain on paper towels before serving