ZUCCHINI & PESTO RICE CAKES
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+
Provided by Kiwi Kathy
Categories Vegetable
Time 30m
Yield 12 patties, 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine rice, zucchini, onion, eggs, breadcrumbs, parmesan and pesto in a medium bowl. Shape into 12 patties.
- 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.
- Serve with a salad and lemon wedges.
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[email protected]Overall, I thought these rice cakes were pretty good. They're a healthy and filling snack, and they're easy to make.
Xavier Newman
[email protected]These rice cakes were a bit too oily for my taste. I think I'll use less olive oil next time.
Khuram Pervaiz
[email protected]I'm not a fan of zucchini, but I thought these rice cakes were pretty good. The pesto sauce helped to mask the zucchini flavor.
Hina Baloch
[email protected]These rice cakes are a bit time-consuming to make, but they're definitely worth the effort. They're so delicious!
malik Touqeer
[email protected]I'm not a vegetarian, but I thought these rice cakes were surprisingly good. They're a great meatless option for lunch or dinner.
Monica Siqingatha
[email protected]These rice cakes are a great way to get your kids to eat their vegetables. My kids loved them!
Megan Le Roux
[email protected]I made these rice cakes with brown rice, and they turned out great! They were just as crispy and flavorful as the ones made with white rice.
Abaid Farooq
[email protected]These rice cakes were delicious! The pesto sauce was creamy and flavorful, and the zucchini added a nice texture.
Imane Sg
[email protected]Overall, I thought these rice cakes were pretty good. They were easy to make and had a nice flavor. However, I think they could be improved with a few tweaks.
Natanya Taylor
[email protected]These rice cakes were a bit bland for my taste. I think I'll add some more herbs and spices next time.
Jacqueline Appiah
[email protected]I'm not sure what went wrong, but my rice cakes turned out mushy. I think I might have added too much water.
Aarsi Aarsi
[email protected]These rice cakes are a great way to use up leftover rice. I also like that they're a healthy and filling snack.
Mariza SMIT
[email protected]I added some chopped sun-dried tomatoes to the pesto sauce, which gave the rice cakes a nice tangy flavor.
Stupe Poop
[email protected]These rice cakes were easy to make and turned out great! I used a store-bought pesto sauce, which made them even quicker to prepare.
Rabi Rabi
[email protected]I'm not usually a fan of zucchini, but these rice cakes changed my mind. The pesto sauce was creamy and flavorful, and the zucchini added a nice texture.
Ramon Perez
[email protected]These zucchini pesto rice cakes were a hit at my dinner party! They were crispy on the outside and tender on the inside, with a delicious pesto flavor. I will definitely be making them again.