Rice and Zucchini Cakes

 
  • Cooking and Prep: 40 m
  • Serves: 3
  • Contains:

These tasty cakes can be eaten alone or with a variety of toppings for a delicious and satisfying side dish.

 

Yield: 6 patties

Ingredients (9)

Rice and Zucchini Cakes

Start Cooking

Prepare the Rice and Zucchini Cakes

  1. Rice can be made a day in advance. If making fresh, let it cool fully before proceeding.

  2. Heat one tablespoon oil in a skillet over medium heat. Add the onion and sauté until golden.

  3. Beat egg in a medium bowl, then add zucchini, sauteed onions, salt, and pepper. Mix well.

  4. Heat remaining one to two tablespoons oil in a skillet over medium heat. Form patties by hand and carefully fry for five minutes on each side, until golden and crispy. Cool on a rack or paper towel-lined plate. Serve warm. If making in advance, refrigerate for up to three days and gently reheat before serving. Garnish with chopped chives.

Credits

Prop Styling by Rachel Haberman

Photography by Heather Winters



 
Please Log in to post a review How'd it turn out? Write a review. SUBMIT
Please Log in to ask a question Write your question here POST

NEWSLETTER
Subscribe to kosher.com

For the latest and trendiest recipes!
Subscribe to kosher.com
For the latest and trendiest recipes!
BACK TO TOP