Zucchini with rice tastes better than meat! This healthy and incredibly delicious recipe combines fresh vegetables, rice, and a blend of flavorful ingredients to create a satisfying meal. Follow these detailed steps to make this delightful dish.
Recipe:
Ingredients:
For the Patties:
- 50 grams of rice
- 1 zucchini (350-400g)
- 2 potatoes
- 1 carrot
- Spring onion
- 3 eggs
- 2 tablespoons semolina
- 3 tablespoons sour cream or yogurt
- 1 tablespoon ketchup
- Fresh dill
- 1 clove of garlic
- Olive oil (for frying)
- Salt
- Black pepper
Instructions:
1. Prepare the Rice:
- Boil the Rice:
- Measure 50 grams of rice and rinse it under cold water until the water runs clear. This helps to remove excess starch and prevents the rice from becoming sticky.
- Cook the rice according to the package instructions until it is tender but not mushy. Typically, this involves bringing the rice to a boil in a pot of water, then reducing the heat and simmering it with a lid on for about 15-20 minutes.
- Once cooked, drain any excess water and set the rice aside to cool. Spread it out on a plate or baking sheet to cool faster.
2. Prepare the Zucchini:
- Grate the Zucchini:
- Wash the zucchini thoroughly under running water. Pat it dry with a clean towel.
- Using a box grater or food processor, grate the zucchini. If the zucchini is very large, you may want to cut it in half and scoop out the seeds before grating.
- Place the grated zucchini in a large bowl. Sprinkle a pinch of salt over the zucchini and toss to combine. Let it rest for 15 minutes to release excess moisture.
- Remove Excess Moisture:
- After the zucchini has rested, transfer it to a clean kitchen towel or cheesecloth. Gather the edges of the cloth and twist to squeeze out as much liquid as possible. Removing excess moisture is crucial to prevent the patties from becoming too wet and falling apart during cooking.
3. Prepare the Vegetables:
- Grate the Potatoes and Carrot:
- Peel 2 potatoes and 1 carrot. Grate them using the box grater or food processor. Grating the vegetables ensures they cook evenly and blend well with the other ingredients.
- If the potatoes release a lot of moisture, you can squeeze them in a kitchen towel as you did with the zucchini.
- Chop the Spring Onions:
- Wash and finely chop the spring onions, both the white and green parts. They add a mild onion flavor and a pop of color to the patties.
4. Combine Ingredients:
- Mix the Vegetables:
- In a large mixing bowl, combine the grated zucchini, potatoes, carrot, and chopped spring onions. Add the cooked and cooled rice to the mixture. Stir well to combine.
- Add Eggs and Seasonings:
- Crack 3 eggs into the vegetable mixture. The eggs act as a binder, helping to hold the patties together.
- Season with salt and black pepper to taste. Be generous with the seasoning to enhance the flavors of the vegetables.
- Mix in 2 tablespoons of semolina. Let the mixture sit for 20 minutes to allow the semolina to swell and absorb any excess moisture. This step is crucial for achieving the right texture.
- Add Sour Cream, Ketchup, and Dill:
- Stir in 3 tablespoons of sour cream or yogurt. This adds creaminess and a slight tang to the mixture.
- Add 1 tablespoon of ketchup for a touch of sweetness and acidity.
- Chop a handful of fresh dill and add it to the mixture. Dill provides a fresh, herby flavor that complements the vegetables.
- Mince 1 clove of garlic and add it as well. Garlic adds depth and a hint of pungency. Mix everything thoroughly to ensure the ingredients are evenly distributed.
5. Shape and Cook the Patties:
- Shape the Patties:
- Using your hands, form the mixture into small patties or cutlets. Each patty should be about the size of your palm and about 1/2 inch thick. If the mixture is too sticky, you can wet your hands with a little water or oil to make shaping easier.
- Fry the Patties:
- Heat a generous amount of olive oil in a large frying pan over medium heat. The oil should be hot but not smoking.
- Carefully place the patties in the hot oil, making sure not to overcrowd the pan. Fry the patties for 5-6 minutes on each side until they are golden brown and crispy.
- Use a spatula to flip the patties gently. If they are sticking to the pan, let them cook a bit longer until they release easily.
- Once cooked, transfer the patties to a plate lined with paper towels to drain any excess oil.
Pro Tip: Do not overcrowd the pan. Fry the patties in batches if necessary to ensure even cooking.
Serving:
Serve these delicious zucchini and rice patties hot, garnished with additional fresh dill if desired. They can be enjoyed on their own, with a side salad, or as a part of a larger meal. These patties are perfect for a light lunch, dinner, or even as a snack.
Serving Suggestions:
- Serve with a dollop of sour cream or yogurt on the side for dipping.
- Pair with a fresh green salad dressed with a simple vinaigrette.
- Add a squeeze of fresh lemon juice over the patties just before serving for a burst of freshness.
Additional Tips:
- Variations: You can add other herbs like parsley or cilantro for extra flavor. For a spicy kick, add a pinch of chili flakes or a finely chopped chili pepper.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave before serving.
- Freezing: These patties freeze well. Freeze them on a baking sheet in a single layer, then transfer to a freezer bag once solid. Reheat directly from frozen in a pan.
Conclusion:
This zucchini with rice recipe is a healthy and delicious alternative to meat dishes. Packed with vegetables and flavors, these patties are satisfying and nutritious. They are easy to prepare and cook, making them perfect for any meal. Enjoy this recipe and share it with your loved ones for a wholesome, tasty dish. Bon appétit!