Zucchini Rice Cakes

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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Ingredients

  • Extra virgin olive oil
  • 1 ½ cups of cooked basmati rice
  • 1 egg, lightly beaten
  • 2 scallions, chopped
  • 1 zucchini, grated (with a cheese grater)
  • 1 teaspoon finely chopped garlic
  • Chili flakes

Instructions

  1. In a medium bowl, mix together the rice, egg, scallions, zucchini, and garlic Stir well
  2. Add 2 tablespoons of Olive Oil, chili flakes, salt and pepper
  3. Cover and place in the refrigerator for 30 minutes
  4. Using a large non-stick skillet, heat Olive Oil
  5. Take the rice mix out of the refrigerator.
  6. Spoon out 1 large tablespoon of the mix and place into the hot pan to form a round patty about 3 inches wide
  7. Cook the rice cakes for 5 minutes on one side until golden brown and firm
  8. Turn rice cakes over and continue to cook for a further 5 minutes
  9. Using a spatula take out of the pan and drain on paper towel before serving