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🍽️ Crispy Rice and Zucchini Pancakes

278 kcal · 30 min · 4 servings

Ingredients

• 100 g natural long-grain rice (cooking time: 10 minutes)
• salt
• 250 g slim zucchini (2 slim zucchini)
• 40 g cheese (preferably Gruyère cheese; 1 piece)
• 0.5 bunch parsley
• 3 sprigs mint
• 2 eggs
• 3 tbsp spelt wholemeal flour
• 1 pinch sweet paprika powder
• pepper
• 1 tbsp olive oil
• 400 g tomatoes (8 tomatoes)
• 2 tbsp fruit vinegar (e.g. raspberry or apple vinegar)
• 2 tsp grape seed oil

Instructions

1. 1. Cook the rice in salted water according to the package instructions.
2. 2. Wash the zucchini and trim the ends.
3. 3. Grate the zucchini finely over a bowl.
4. 4. Add one teaspoon of salt to the zucchini and mix well.
5. 5. Let the zucchini sit for ten minutes to release the juice.
6. 6. Grate the cheese into small pieces.
7. 7. Wash the parsley and mint and shake them dry.
8. 8. Pluck the leaves from the stems.
9. 9. Finely chop the herbs.
10. 10. Place the zucchini in a sieve.
11. 11. Squeeze the zucchini well to remove the liquid.
12. 12. Place the zucchini in a large bowl.
13. 13. Add the grated cheese.
14. 14. Add the chopped herbs.
15. 15. Beat the eggs into the bowl.
16. 16. Add the flour.
17. 17. Mix all ingredients thoroughly.
18. 18. Drain the cooked rice.
19. 19. Let the rice drain and cool slightly.
20. 20. Fold the rice into the zucchini mixture.
21. 21. Season the mixture with paprika powder.
22. 22. Season the mixture generously with salt and pepper.
23. 23. Grease the bottom of a large non-stick pan with oil.
24. 24. Heat the pan.
25. 25. Take a tablespoon of the mixture.
26. 26. Place the mixture in the hot pan.
27. 27. Fry the pancakes in batches.
28. 28. Fry each pancake for about four minutes on each side.
29. 29. Fry until golden brown over medium heat.
30. 30. Stack the finished pancakes on a plate.
31. 31. Place a piece of kitchen paper between the individual pancakes.
32. 32. Preheat the oven to 80 degrees Celsius.
33. 33. Keep the pancakes warm in the oven.
34. 34. Wash the tomatoes.
35. 35. Cut out the stem areas in a wedge shape.
36. 36. Cut the tomatoes into wedges.
37. 37. Arrange the tomatoes on a platter.
38. 38. Drizzle the tomatoes with vinegar and oil.
39. 39. Season the tomatoes with salt and pepper.
40. 40. Serve the tomatoes together with the rice and zucchini pancakes.

Nutrition per serving

• kcal: 278
• Protein: 11 g · Fett/Fat: 11 g · Carbs: 31 g