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Zucchini Rice Cakes

These zucchini rice cakes are a quick and simple way to whip up a tasty meal for your family. Be sure to make extras so you can pack them for school or work the next day!
  • Cook

    mins
  • Difficulty

  • Preparation time

    mins
  • serves

    people

  • 1 tablespoon Flora Salt Reduced Spread
  • 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

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

167kcal

Energy (kJ)

693kJ

Protein (g)

8.1g

Carbohydrate incl. fibre (g)

18.8g

Carbohydrate excl. fibre (g)

17.8g

Sugar (g)

2.2g

Fibre (g)

1.0g

Fat (g)

6.7g

Saturated fat (g)

2.7g

Unsaturated fat (g)

1.9g

Monounsaturated fat (g)

1.4g

Polyunsaturated fat (g)

0.5g

Trans fat (g)

0.0g

Cholesterol (mg)

81mg

Sodium (mg)

262mg

Salt (g)

0.65g

Vitamin A (IU)

308IU

Vitamin C (mg)

9.2mg

Calcium (mg)

102mg

Iron (mg)

0.64mg

Total

1001kcal

4160kJ

48.6g

112.7g

106.7g

13.1g

6.1g

40.3g

16.3g

11.3g

8.3g

3.0g

0.1g

485mg

1569mg

3.92g

1847IU

54.9mg

615mg

3.85mg


  • 1 Preheat oven to 200˚C. Lightly grease large muffin pan with Flora spread.
  • 2 Bring Rice and water to the boil. Cover and simmer gently for 10 minutes.
  • 3 Allow to cool slightly, then stir through zucchini and eggs. Divide between muffin pan, top each with ricotta and Parmesan and bake for 20-25 minutes or until set and golden.