Description
Who needs plain old rice when you can turn it into crispy, cheesy patties that’ll have everyone fighting over the last one? Let’s whip up these Rice Patties, a fun twist on Arancini that’s easy to make and so worth it.
Ingredients
Units
Scale
- 2 cups of white rice
- 4 cups vegetable stock
- 4 eggs
- 1/2 cup shredded cheese (pick your favorite)
- 1/2 zucchini, finely chopped
- 2 tablespoons seasoning salt
- Pepper to taste
- 2 cups breadcrumbs
- 1 tablespoon Italian dried seasoning
Instructions
- Start by bringing the veggie stock to a boil in a big pot.
- Stir in the rice, lower the heat, cover it up, and let it simmer until every drop of that stock gets soaked up.
- Once it’s done, let it cool down.
- When the rice is nice and cool, mix in the eggs, cheese, zucchini, seasoning salt, pepper, and breadcrumbs.
- Don’t forget the Italian seasoning, it’s the secret to that extra kick of flavor.
- Toss it all together until everything’s evenly combined.
- Place the mixture in the fridge for at least 30 minutes to firm up.
- Scoop up some of that mixture and shape it into balls or patties.
- If you’re feeling fancy, coat them with Panko breadcrumbs for extra crunch.
- You’ve got options here: bake them at 360°F/180°C for about 20 minutes (if you’re on team crispy-but-healthy) or fry them up in a pan with a little oil until golden brown (for team indulgent-and-delicious).
- Serve these beauties with an onion-and-tomato sauce for dipping, and watch them disappear.
Notes
Created, prepared, tried, and tested by Corlea from SA Tasty Recipes – Saffas Daily Recipes
