This quick and healthy meal is great for utilising leftover cooked rice.
| Prep Time | 20 min |
| Cook Time | 10 min |
| Servings |
patties
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Ingredients
- 1+1/2 cups cooked brown or white Rice
- 3 medium green Zucchini grated, 300 g
- 1 medium brown Onion finely chopped, 150 g
- 2 tablespoons fresh Parsley finely chopped, Oregano, Dill optional
- 1/4 teaspoon Turmeric Cumin optional
- 2 Eggs lightly beaten
- 1 cup stale Breadcrumbs 70 g
- 130 g Creamed Corn (1 can)
- 2 tablespoons Olive Oil for cooking or optional
- Olive Cooking Spray for flavour
- fresh ground Salt and Pepper to season
Ingredients
|
|
Instructions
- Combine rice, zucchini, onion, parsley, (turmeric, cumin optional), eggs, breadcrumbs and corn in large bowl.
- Add salt and pepper to season.
- Mix well.
- Divide mixture into 12 portions and shape into patties.
- Heat a deep dish pan on medium heat, (add some olive oil or spray for flavour).
- Cook patties approximately 4 minutes each side or just until well browned and heated through.
- Serve with chutneys and baby spinach leaves.
- Also if desired serve with bacon crisped in pan, no oil needed.
Recipe Notes
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