Photo above: Zucchini Patties
This is my favorite way to use up those extra Zucchinis!
Makes about 12 large patties and 24 small appetizer ones.
4 cups grated zucchini
1 tsp. sea salt
2 cups brown rice
4 eggs, lightly beaten
1/2 of an onion, finely chopped
1/2 cup Parmesan cheese, grated
sea salt and pepper to taste
about 4 tablespoons of ghee, olive oil or butter
Grate zucchini onto a clean cotton tea towel and sprinkle with salt. Leave for about 15 minutes and then squeeze dry (see photo below).Place zucchini in a bowl and add eggs, onion, cheese and salt and pepper. Melt the butter or olive oil or ghee in a cast iron frying pan on medium heat. Spoon the mixture into the pan. Make large ones for a dinner side dish or small ones for appetizers. Cook in pan until golden on both sides, about 4 minutes a side.
Photo above: Grated zucchini on a tea towel.
Photo above: Squeezing out the liquid.
Photo above: Patties frying.
Photo above: Serve these zucchini patties with roasted chicken , corn on the cob with butter, and lacto-fermented sauerkraut.
You can also serve these as an appetizer with tzadzikki sauce, creamy parsley pesto, or sour cream that has been flavored with garlic, dill, salt and pepper
Note: I always encourage everyone to use as much local, grown without chemicals ingredients (organic), and meat, eggs and dairy from animals that were/are free-ranging, raised without hormones and antibiotics. Seafood should be wild from unpolluted waters.
Check out Shopping Guide for food sources.
This recipe is shared at A Moderate Life's Two for Tuesday.
Go back to rice or vegetables