Zucchini and Rice Cutlets: A Delicious Meat-Free Recipe

If you’re looking for a tasty, meat-free alternative that’s both satisfying and healthy, these zucchini and rice cutlets are the perfect choice. With a blend of fresh vegetables, hearty rice, and a tangy sour cream sauce, this dish is packed with flavor and nutrition. Whether you’re a vegetarian or just looking to reduce your meat intake, these cutlets are sure to become a regular in your meal rotation. The best part? They’re easy to make and perfect for any meal of the day!

Ingredients

For the Zucchini Cutlets:

  • 50 g (1.8 oz) rice
  • 400 g (14.1 oz) zucchini
  • 2 potatoes, peeled and grated
  • 2 carrots, peeled and grated
  • 1 bunch green onions, finely chopped
  • 3 eggs
  • 2 tbsp (20 g) semolina
  • Salt: ½ tsp (3 g)
  • Black pepper, a pinch
  • Olive oil for frying

For the Sour Cream Sauce:

  • 3 tbsp (45 ml) sour cream
  • 1 tbsp (15 ml) ketchup
  • 1 bunch dill, finely chopped
  • 1 clove garlic, minced

Instructions

1. Prepare the Rice:

Boil the Rice:
Start by cooking 50 g of rice in salted water according to the package instructions. Cook until the rice is tender but not mushy. Drain any excess water and set the rice aside to cool. The rice adds a nice texture and heartiness to the cutlets.

2. Prepare the Vegetables:

Grate the Zucchini:
Grate the 400 g of zucchini on a coarse grater. Place the grated zucchini in a bowl and sprinkle with a pinch of salt. Let it sit for a few minutes to draw out excess moisture. Afterward, squeeze out the liquid using your hands or a clean kitchen towel. Removing the moisture is crucial to achieving the right consistency for the cutlets.

Grate the Potatoes and Carrots:
Peel and grate the potatoes on a coarse grater. Squeeze out any excess liquid from the potatoes and add them to the zucchini mixture. Grate the carrots on a fine grater and add them to the bowl as well. The combination of these vegetables gives the cutlets a deliciously tender texture.

Chop the Green Onions:
Finely chop the bunch of green onions and add them to the vegetable mixture along with the cooled rice. The green onions add a fresh, savory flavor that complements the other ingredients perfectly.

3. Combine and Mix:

Mix the Ingredients:
Crack 3 eggs into the bowl with the vegetables and rice. Add 2 tablespoons of semolina, ½ teaspoon of salt, and a pinch of black pepper. Mix everything thoroughly until all the ingredients are well combined. The semolina helps bind the mixture and gives the cutlets a light, fluffy texture.

Chill the Mixture:
Cover the bowl with cling film and refrigerate the mixture for about 20 minutes. This resting period allows the flavors to meld together and helps firm up the mixture, making it easier to shape the cutlets.

4. Prepare the Sour Cream Sauce:

Mix the Sauce Ingredients:
While the cutlet mixture is chilling, prepare the sauce. In a small bowl, combine 3 tablespoons of sour cream with 1 tablespoon of ketchup. Finely chop a bunch of fresh dill and press a clove of garlic, adding both to the sauce. Mix until everything is well combined. The sauce is tangy, creamy, and pairs perfectly with the crispy cutlets.

5. Form and Fry the Cutlets:

Heat the Oil:
Once the mixture has chilled, remove it from the refrigerator. Heat a generous amount of olive oil in a large frying pan over medium heat.

Form the Cutlets:
Using your hands, take a small portion of the vegetable mixture and shape it into a cutlet, about the size of a small patty. Continue forming cutlets until all the mixture is used.

Fry the Cutlets:
Carefully place the cutlets in the hot oil, ensuring not to overcrowd the pan. Fry each cutlet for about 5-6 minutes on each side, or until they are golden brown and crispy. The key is to cook them slowly over medium heat to ensure they cook through without burning.

6. Serve the Cutlets:

Plate the Cutlets:
Once the cutlets are done, remove them from the pan and place them on a paper towel-lined plate to drain any excess oil.

Serve with Sauce:
Serve the zucchini and rice cutlets warm, with a generous dollop of the sour cream sauce on the side. The combination of the crispy cutlets with the creamy, tangy sauce is simply irresistible.

Nutrition Information

  • Servings: 4
  • Calories per serving: Approx. 220 kcal
  • Total Fat: 10g
  • Saturated Fat: 2g
  • Cholesterol: 140mg
  • Sodium: 300mg
  • Carbohydrates: 25g
  • Dietary Fiber: 3g
  • Sugars: 4g
  • Protein: 7g

Conclusion

These zucchini and rice cutlets are a delicious and satisfying dish that’s sure to become a staple in your kitchen. Whether you’re looking for a vegetarian main course or a tasty side dish, this recipe has you covered. The cutlets are flavorful, easy to make, and perfect for any meal. Paired with the tangy sour cream sauce, they offer a delightful blend of textures and tastes that everyone will love. Enjoy this healthy, meat-free dish with your favorite side salad or as part of a larger meal!