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.
Recipe for pancakes
Source: screenshot of the recipe by a cook on Instagram
Ingredients:
- boiled rice – 250 g
- zucchini – 250 g
Young zucchini
Source: pixabay.com
- onion – 1 pc
- eggs – 1 pc
Chicken eggs
Source: pixabay.com
- flour – 50-70 g
- salt, pepper – to taste
Spices for the dish
Source: pixabay.com
- olive oil – 2-4 tbsp
Method of preparation:
1. Grate the zucchini on a fine grater, and squeeze out the excess liquid.
Grated zucchini
2. Finely chop the onion.
Dough for pancakes
3. Boil the rice and mix it with the zucchini and onion, add the egg, and mix thoroughly.
Boiled rice
4. Add flour, salt, pepper and mix thoroughly.
Preparing the pancake batter
5. Heat a frying pan and fry the pancakes over medium heat, cover with a lid to make them fluffy and tasty.
Zucchini pancakes recipe
Serve the pancakes hot with sour cream.
Fresh sour cream
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