Zucchini & Pesto Rice Cakes
photo by Baby Kato
- Ready In:
- 30mins
- Ingredients:
- 9
- Yields:
-
12 patties
- Serves:
- 4
ingredients
- 2 cups cooked white rice, medium grain
- 2 zucchini, medium size
- 2 green onions, thinly sliced
- 2 eggs, beaten
- 1 cup soft breadcrumbs
- 1⁄3 cup parmesan cheese, finely grated
- 2 tablespoons pesto sauce
- oil
- lemon wedge, to serve
directions
- Combine rice, zucchini, onion, eggs, breadcrumbs, parmesan and pesto in a medium bowl. Shape into 12 patties.
- Heat oil in a medium frying pan over a moderate heat. Cook patties in batches for 2 - 3 minutes each side or until golden brown. Drain on paper towels.
- Serve with a salad and lemon wedges.
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Reviews
-
I enjoyed these tasty little gems very much Kathy. I served them for lunch with fresh lemon slices and a sprinkling of freshly ground sea salt, they were terrific, loved the flavor. I found them quick and easy to make. Used green and yellow zucchini, fresh italian bread, parmesano regganio and a good quality basil pesto sauce. Thanks for sharing your recipe.
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*Reviewed for Aussie Forum Nov recipe swap* I Quite enjoyed these and they made for a budget friendly vegetarian meal. I used gluten-free bread to make these diet suitable. I thought the first time O made them that they were a little lacking in flavour so served them with sweet chilli sauce. I think they would have better flavour with some salt, pepper and fresh basil added. Photo also being posted. Editted to add...made these again using fresh home-made pesto adn they were really great!
RECIPE SUBMITTED BY
Kiwi Kathy
New Zealand
Based in Whangarei NZ. My favourite recipe book is by a two NZers, Alison and Simon Holst Meals without Meat. This book is my all time stand by for healthy inexpensive meals. I wouldn't be without it. I love cooking and look forward to preparing meals each evening.