Looking for a quick, budget-friendly, and incredibly tasty recipe? These crispy rice and zucchini patties are the perfect solution. Made with simple pantry ingredients, they come together fast and deliver a golden, crunchy exterior with a soft and flavorful inside. Whether you need a light lunch, snack, or side dish, this recipe is guaranteed to satisfy.
Ingredients
- 1 cup rice (200 g)
- 2 medium zucchini (about 400 g)
- 1 medium onion (120 g)
- 1 egg
- 1 small red sweet pepper (about 100 g), finely chopped
- 1 small red hot pepper, finely chopped (optional)
- Salt to taste
- 2 tablespoons plain flour (20 g)
- 3–4 tablespoons vegetable oil (45–60 ml) for frying
Step-by-Step Instructions
Step 1: Cook the Rice
Rinse the rice thoroughly under cold water to remove excess starch.
Place it in a pot with water and a pinch of salt. Cook over low heat for 15–20 minutes until tender.
Once cooked, transfer the rice to a large bowl and let it cool slightly.
Step 2: Prepare the Zucchini Mixture
Grate the zucchini and squeeze out as much liquid as possible using your hands or a clean cloth.
Finely chop the onion, red sweet pepper, and red hot pepper.
Add the grated zucchini, chopped vegetables, and egg to the bowl with rice.
Season with salt and mix everything well until evenly combined.
Step 3: Add Flour and Fry
Add the plain flour to the mixture and stir until it binds together.
Heat vegetable oil in a frying pan over medium heat.
Spoon portions of the mixture into the pan and gently flatten into patties.
Fry each side for 2–3 minutes until golden brown and crispy.
Remove and place on paper towels to absorb excess oil.
Time, Servings & Nutrition
- Preparation Time: 10 minutes
- Cooking Time: 15 minutes
- Servings: 3–4
- Calories: Approximately 180–220 kcal per serving
Why This Recipe Is Good
These rice and zucchini patties are a great way to enjoy vegetables in a tasty form. Zucchini adds moisture and nutrients, while rice provides energy. The recipe is simple, affordable, and perfect for reducing food waste by using leftover rice.
Crispy Rice and Zucchini Patties
Quick, budget-friendly crispy rice and zucchini patties with a golden exterior and flavorful inside, perfect for a light lunch, snack, or side dish.
Main Ingredients
- 1 cup 1 cup rice (200 g) (Rinse before cooking.)
- 2 medium 2 medium zucchini (about 400 g) (Grate and squeeze out liquid.)
- 1 medium 1 medium onion (120 g) (Finely chopped.)
- 1 piece 1 egg (Binds the mixture.)
- 1 small 1 small red sweet pepper (about 100 g), finely chopped
- 1 small 1 small red hot pepper, finely chopped (optional) (Adjust based on spice preference.)
- Salt to taste
- 2 tablespoons 2 tablespoons plain flour (20 g) (Helps to bind the patties.)
- 3–4 tablespoons 3–4 tablespoons vegetable oil (45–60 ml) (For frying.)
Preparation
- Rinse the rice thoroughly under cold water to remove excess starch.
- Place the rice in a pot with water and a pinch of salt. Cook over low heat for 15–20 minutes until tender.
- Once cooked, transfer the rice to a large bowl and let it cool slightly.
Zucchini Mixture
- Grate the zucchini and squeeze out as much liquid as possible using your hands or a clean cloth.
- Finely chop the onion, red sweet pepper, and red hot pepper.
- Add the grated zucchini, chopped vegetables, and egg to the bowl with rice.
- Season with salt and mix everything well until evenly combined.
Cooking
- Add the plain flour to the mixture and stir until it binds together.
- Heat vegetable oil in a frying pan over medium heat.
- Spoon portions of the mixture into the pan and gently flatten into patties.
- Fry each side for 2–3 minutes until golden brown and crispy.
- Remove and place on paper towels to absorb excess oil.
These rice and zucchini patties are a great way to enjoy vegetables in a tasty form. Reducing food waste by using leftover rice is an added benefit.