Savoury Zucchini & Ricotta Rice Cakes
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Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Protein (g)
8.1g
Energy (kJ)
617kJ
Energy (kcal)
149kcal
Carbohydrate incl. fibre (g)
18.8g
Carbohydrate excl. fibre (g)
17.7g
Sugar (g)
2.2g
Fibre (g)
1.0g
Fat (g)
4.7g
Saturated fat (g)
2.2g
Unsaturated fat (g)
2.1g
Total
48.4g
3702kJ
891kcal
112.5g
106.5g
12.9g
6.1g
28.0g
13.1g
12.8g
- 1 packet Continental Chicken Rice Value
- 1 2/3 cup hot water
- 1 large zucchini, grated
- 2 eggs, beaten
- ½ cup reduced-fat ricotta
- 2 tablespoon grated Parmesan cheese
- 1 Preheat oven to 200˚C (180˚C fan-forced). Lightly grease a silicone muffin pan with some oil. If using a standard metal muffin pan instead of greasing with oil line with paper muffin cases.
- 2 Place rice pack contents and water into a saucepan. Bring to the boil. Reduce heat to low, cover and simmer gently for 10 minutes, stirring occasionally. Allow to cool slightly.
- 3 Meanwhile place zucchini into a clean tea towel or cloth and bring up sides to enclose zucchini, squeeze over a bowl, or kitchen sink, to remove excess moisture from zucchini.
- 4 Add zucchini and eggs to rice mixture, stir to combine. Divide between muffin pan, top each with ricotta and Parmesan and bake for 20-25 minutes or until set and golden.