Forbidden Rice Recipes

Zucchini Rice Patties

Light and lemony, these patties are packed with flavor!  Enjoy with creamy vegan dill sauce.
 

zucchini rice patties.jpg

Ingredients:

Patties:

  •   ½ cup zucchini, finely grated (unpeeled)

  •   ½ teaspoon sea salt

  •   2/3 cup finely sliced scallions  

  •   2 teaspoons olive oil

  •   2 cups cooked Forbidden Rice®, mashed lightly with a potato masher

  •   ½ teaspoon sea salt

  •   ½ teaspoon cracked black pepper

  •   ½ teaspoon paprika

  •   2 tablespoons arrowroot

  •   1 teaspoon celery seed

Coating:

  • ½ cup fine organic cornmeal or organic corn flour
 

Frying or baking oil:

  • Sunflower or safflower oil

  • Sea salt

 

Garnish:

  • Mixed greens

  • Fresh lemon slices

  • Creamy Vegan Dill Sauce*** (see below)

 

 

Preparation:

  1. Place grated zucchini in a bowl and rub the salt into it.  Transfer the zucchini to a strainer and set aside to drain for 15-20 minutes.  In a medium size skillet sauté the minced onion in the olive oil over medium-low heat.  Combine the remaining patty ingredients in a large bowl.  Add the drained zucchini and sautéed onion and mix well.  With wet hands, form the mixture into 6 to 8 small patties. Dip each patty into the cornmeal coating to completely cover both sides. 

  2. To fry the patties, heat the sunflower oil over medium heat in a cast iron skillet.  When the oil is hot, fry the patties, 2-3 minutes on each side, until lightly browned.  Transfer patties to a plate lined with paper towels to absorb excess oil.  Sprinkle with sea salt and serve on a bed of mixed greens, drizzled with Creamy Vegan Dill Sauce and garnished with slices of fresh lemon.

  3. To bake the patties, preheat the oven to 350° degrees F.  Place the patties on a baking sheet lined with lightly oiled parchment paper. Brush or spray the patties with some sunflower oil and bake for 15-20 minutes, until lightly browned.

 

 


 

*** Creamy Vegan Dill Sauce for Zucchini Rice Patties

A rich and creamy sauce that is perfect for topping the Zucchini Rice Patties.

  • 1 cup vegan mayonnaise

  • 1 teaspoon fresh dill, minced

  • 1½ tablespoons Dijon mustard

  • Splash of lemon juice, white wine or mirin rice wine

 

In a small bowl, whisk together the mayonnaise, dill and mustard.  Add just enough lemon juice, white wine or mirin rice wine to achieve a smooth consistency. 

 

Further Information:

Makes 6-8 appetizer size patties