Rice and Zucchini Pancakes

Summary

Ingredients

• 1 cup rice
• 200 g zucchini
• 1 onion (s)
• 20 g flour
• 0.25 teaspoon ¼ baking powder
• 30 g cheese, preferably parmesan
• 2 tablespoon breadcrumbs
• 1 egg (s)
• Thyme, fresh or dried to taste
• 2 tablespoon olive oil

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Instructions

1. Cook the rice in salted water, wash and dry the zucchini, remove the stalk and grate into fine strips. Finely dice the onions and add. Put both in a cloth and squeeze them out well.
2. Mix flour with baking powder and add to the zucchinis. Add the cooked rice, parmesan, breadcrumbs and egg. Finely chop the thyme, sprinkle on top and season with freshly ground pepper and salt. Knead everything together well. If the mixture is too runny, you can add flour or breadcrumbs.
3. Heat 2 tablespoons of olive oil per serving in a non-stick pan and bake small zucchini fritters. Turn the zucchini pancakes as soon as the edge turns brown.
4. Finish frying at medium temperature.