Rice and Zucchini Patties

About Rice and Zucchini Patties

Ingredients

• Cooked rice 1½ cups
• Zucchini, coarsely grated 300 gms
• Creamed corn ½ cup
• Medium onion, finely chopped 1
• Fresh parsley, chopped 1 tbsp
• Breadcrumbs 1 cup
• Salt to taste
• Eggs 2
• Oil 2 tbsps
• Tomato sauce to serve

How to Make Rice and Zucchini Patties (Stepwise Photos)

Method

1. Take rice, corn, zucchini, onion, parsley, breadcrumbs, salt and eggs in a mixing bowl and mix well.
2. Dampen your hands, divide the mixture into equal portions and shape each into a round patty.
3. Heat sufficient oil in a non-stick pan, keep the patties in it and shallow-fry, turning sides, till both sides are evenly cooked and golden. Drain on absorbent paper.
4. Arrange the patties on a serving platter and serve hot with a bowl of tomato sauce.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps