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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Young Dylan
[email protected]These rice cakes were a bit too oily for my taste. I think I would have liked them better if I had used less oil.
mohamed Safran
[email protected]I loved the combination of flavors in these rice cakes. The pesto was creamy and flavorful, and the zucchini added a nice crunch.
Megan Asher
[email protected]These rice cakes were a great way to use up some leftover zucchini and rice. They were easy to make and tasted delicious.
Oluwapelumi Rasheedat
[email protected]Overall, I thought these rice cakes were just okay. They weren't bad, but they weren't anything special either.
Atif malko
[email protected]I had a hard time getting the rice cakes to stay together. I think I might have needed to use more egg.
Mdariful Islam
[email protected]These rice cakes were a bit bland for my taste. I think I would have liked them better with a more flavorful pesto.
Faith Tyler
[email protected]I love that these rice cakes are a great way to use up leftover rice. They're also a great way to get your kids to eat their vegetables.
Tebogo Patricia Lekgetha
[email protected]These rice cakes were a bit more work than I expected, but they were worth it. They're so delicious and unique.
Jhand Memes
[email protected]I was a bit skeptical about these at first, but I'm so glad I tried them. They're so flavorful and satisfying. I'll definitely be making these again.
Sindhu Palikhe
[email protected]These were so good! I used a store-bought pesto and they still turned out great. I will definitely be making these again.
felicia Santo
[email protected]I've made these rice cakes several times now and they're always a crowd-pleaser. They're perfect for a quick and easy weeknight meal.
Mohamedswadu Barrie
[email protected]These zucchini pesto rice cakes were a hit with my family! They're easy to make and packed with flavor. I especially loved the crispy exterior and the creamy pesto filling.