Prep 10 mins
Cook 10 mins
A great starter or afternoon snack for the kids - that uses fresh vegetables but they love it!
- 1 1⁄2 cups cooked brown rice
- 2 zucchini, grated
- 1 cup breadcrumbs, dried
- 2 eggs, beaten
- 1⁄4 cup shredded mint
- 3 green onions, finely sliced (shallots)
- Combine all ingredients, and season to taste.
- Divide mixture into 12 round cakes.
- Heat olive oil in frypan, cooking cakes until golden brown on both sides.
- Drain on paper towels.