Zucchini & Pesto Rice Cakes

If you like pesto these little darlings will make you go, "Wow". They tickle the tastebuds delightfully. Boil the rice in the morning so that it is cold and ready to go at meal time. These make a great vegetarian dinner. Recipe from the October 2009 edition of Recipes+

• Ready In: 30 mins
• Serves: 4
• Yields: 12 patties

Ingredients

• 2  cups cooked white rice, medium grain
• 2  zucchini, medium size
• 2  green onions, thinly sliced
• 2  eggs, beaten
• 1  cup  soft breadcrumbs
• 1⁄3 cup parmesan cheese, finely grated
• 2  tablespoons pesto sauce
•  oil
•  lemon wedge, to serve

Directions

1. Combine rice, zucchini, onion, eggs, breadcrumbs, parmesan and pesto in a medium bowl. Shape into 12 patties.
2. Heat oil in a medium frying pan over a moderate heat. Cook patties in batches for 2 - 3 minutes each side or until golden brown. Drain on paper towels.
3. Serve with a salad and lemon wedges.