Zucchini & Pesto Rice Cakes
Zucchini is technically a fruit, but it is commonly used as a vegetable in cooking.
This is vegetarian recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Zucchini & Pesto Rice Cakes
Ingredients
Instructions
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Grate the zucchini and squeeze out the excess moisture.
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In a large bowl, combine the grated zucchini, cooked rice, pesto, breadcrumbs, egg, flour, salt, and pepper. Mix well.
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Heat olive oil in a large skillet over medium heat.
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Form the zucchini and pesto rice mixture into small patties and place them in the skillet.
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Cook for 3-4 minutes on each side, until golden brown.
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Remove from the skillet and let them rest for 5 minutes.
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Serve the zucchini and pesto rice cakes warm with your favorite dipping sauce or as a side dish.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 30g10%
- Sugars 3g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
