Rice-Zucchini Patties

Ingredients

• 100 g long grain rice (cooking time: 10 minutes)
• Salt
• 250 g thin zucchini (2 thin zucchinis)
• 40 g cheese (preferably Greyerzer cheese; 1 piece)
• 0.5 bunch Parsley
• 3 sprigs Mint
• 2 Eggs
• 3 tbsp spelt whole‑grain flour
• 1 tsp mild paprika powder
• Pepper
• 1 tbsp Olive Oil
• 400 g tomatoes (8 tomatoes)
• 2 tbsp fruit vinegar (e.g., raspberry or apple cider vinegar)
• 2 tsp grape seed oil

Instructions

1. 1.

   Cook rice in salted water according to package instructions. In the meantime wash, peel and grate zucchini finely over a bowl. Add 1 tsp salt, mix and let it release juice for 10 minutes.

2. 2.

   Grate the cheese. Wash parsley and mint, shake dry, pluck leaves and finely chop.

3. 3.

   Place grated zucchini in a sieve and squeeze out excess liquid. Mix the zest with cheese, herbs, eggs and flour in a bowl.

4. 4.

   Drain rice, let it cool slightly, then fold into the zucchini mixture. Season generously with paprika powder, salt and pepper.

5. 5.

   Brush the bottom of a large non‑stick pan with oil and heat. Drop spoonfuls of the rice‑zucchini batter into the pan and cook each side for about 4 minutes over medium heat until golden brown.

6. 6.

   Stack finished patties on a plate, placing a sheet of kitchen paper between each. Keep warm in a preheated oven at 80 °C (fan 60 °C, gas: lowest setting).

7. 7.

   Wash tomatoes, cut off stem ends and slice into wedges. Arrange on a platter. Drizzle with vinegar and oil, season with salt and pepper, and serve alongside the rice‑zucchini patties.