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Crispy Zucchini Rice Patties

These crispy-on-the-outside, soft-on-the-inside zucchini rice patties are a quick, healthy meal perfect for the whole family, making great use of leftover rice and fresh veggies.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish, Side Dish
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups grated zucchini, excess moisture squeezed out Using fresh zucchini is essential for the best flavor; frozen zucchini can also be used if thawed and drained.
  • 1 cup cooked rice, chilled Any variety of rice can be used, including white or brown rice.
  • 1/2 cup all-purpose flour
  • 1/2 cup grated Parmesan cheese Adjust salt based on the saltiness of the cheese.
  • 2 large eggs
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 2 tablespoons olive oil for frying

Method
 

Preparation
  1. Start by grating the zucchini using a box grater or food processor. Place the grated zucchini in a clean kitchen towel and wring out as much moisture as possible.
  2. In a large mixing bowl, combine the grated zucchini, cooked rice, flour, Parmesan cheese, eggs, garlic powder, onion powder, salt, and pepper. Mix until well combined.
  3. Using your hands, form the mixture into small patties, about 2-3 inches in diameter.
Cooking
  1. In a frying pan, heat the olive oil over medium heat until hot but not smoking.
  2. Carefully add the patties to the pan, making sure not to overcrowd them. Cook for about 3-4 minutes on each side, or until golden brown and crispy.
  3. Once cooked, transfer the patties to a paper towel-lined plate to absorb any excess oil.

Notes

These patties are great for meal prep; they reheat well. Serve with yogurt, salsa, or a salad for a complete meal. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to a month.