Zucchini and rice pancakes in 5 minutes: a perfect and healthy lunch dish

If you want to cook a tasty, light, and satisfying meal for lunch, choose vegetables, fish, and herbs. Experts recommend eating seasonal vegetables, and in the spring these are zucchini, cucumbers, radishes, young carrots and beets, and various herbs. It's worth noting that they are best eaten raw or baked, but not fried, as they become unhealthy after frying.

Anastasiia Solopii, a cook and food blogger, shared a recipe for delicious vegetable pancakes made from rice and zucchini on Instagram.

Ingredients:

• boiled rice – 250 g
• zucchini – 250 g

• onion – 1 pc
• eggs – 1 pc

• flour – 50-70 g
• salt, pepper – to taste

• olive oil – 2-4 tbsp

Method of preparation:

1. Grate the zucchini on a fine grater, and squeeze out the excess liquid.

2. Finely chop the onion.

3. Boil the rice and mix it with the zucchini and onion, add the egg, and mix thoroughly.

4. Add flour, salt, pepper and mix thoroughly.

5. Heat a frying pan and fry the pancakes over medium heat, cover with a lid to make them fluffy and tasty.

Serve the pancakes hot with sour cream.