Zucchini & Pesto Rice Cakes |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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If you like pesto these little darlings will make you go, Wow . They tickle the tastebuds delightfully. Boil the rice in the morning so that it is cold and ready to go at meal time. These make a great vegetarian dinner. Recipe from the October 2009 edition of Recipes+ 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:
1. Combine rice, zucchini, onion, eggs, breadcrumbs, parmesan and pesto in a medium bowl. Shape into 12 patties.
2. 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.
3. Serve with a salad and lemon wedges.
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