Brown Rice and Zucchini Cakes

A delicious and nutritious snack for picnics or a light lunch. Serve with a light tomato sauce.

Course Appetizer, Side Dish, Snack

Cuisine Persian

Keyword brown rice, zuchini

Prep Time 30

Cook Time 30

Total Time 1

Servings

Calories 174kcal

Ingredients

1 cup brown rice uncooked
2 cups vegetable stock
2 zucchini
4 shallots
3 eggs
1 tsp salt
1 tsp turmeric

Instructions

Cook brown rice using the absorption method with vegetable stock
Set aside to cool
Grate zucchini
Finely chop shallots
Combine all ingredients and stir through until well combined
Heat frying pan and brush with vegetable oil
Cook rice cakes in batches until golden brown

Notes

The trick with this recipe is to ensure that the rices is well cooked. The rice is cooked using the absorption method "ketteh" where all the starches and nutrition are retained in the rice. Be sure to use enough vegetable stock, and don't be afraid to add more liquid if required.

Nutrition