Brown Rice and Zucchini Cakes with Herbed Greek Yogurt

7 Aug

Decided to try something new today. Try this lighter version of a potato cake with a bright Greek yogurt dipping sauce. I am currently out of olive oil, blasphemy I know, so I used canola oil, which worked just as well!

1 Zucchini, Shredded and Drained

1 Garlic Clove

Canola Oil

1 Cup of Cooked/Cooled Brown Rice, I used the steam and eat kind

1 TBS Butter

1 Egg, Slightly Beaten

1/3 Cup of Plain Greek Yogurt

1/2 TBS Herbs de Provence

Salt and Pepper

1/3 Cup of Shredded Parmesan

Dry Dill

Line a colander with a clean dish towel or cheese cloth.  Shred zucchini over this and squeeze to drain excess water. Season with salt and pepper and set aside. Beat one egg and add Herbs de Provence. In a bowl, combine, rice, Parmesan, garlic and zucchini. Heat a pan with oil and add butter. Spoon mixture on to hot pan. Flip when crispy. Cook evenly. Let set on a a cooling rack.

For the dipping sauce, stir dill into the Greek yogurt. I would recommend using some extra virgin olive oil to add a richer flavor to the dipping sauce but I didn’t have any.

Serve warm with the sauce and enjoy! With a whole zucchini you should be able to get about 8 – 10 cakes depending on how big you make them.

C’est si Yum!!!

 

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