fbpx Rice And Zucchini Cakes | Recipes
Close Menu
source image

Rice and Zucchini Cakes


These tasty cakes can be eaten alone or with a variety of toppings for a delicious and satisfying side dish.   Yield: 6 patties


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.


Prop Styling by Rachel Haberman

Photography by Heather Winters