Brown Rice (or Quinoa), Zucchini & Cabbage Fritters with Mozzarella, Avocado & Pesto

16.11.15

zucchini fritters
Hi all! Well sh*t it's been a crappy few days hasn't it...I found myself stupidly apologising to Rich (the 18 year old) last night as we sat on the couch watching the news - for the state of the world. I remember heading off to Europe by myself, aged 17, for a year's AFS student exchange in Switzerland - with no thought of bombs, shootings or terrorism. All I had to do was practice my German and watch movies during the flight from New Zealand...and then cope with a pretty ghastly host family for a year...but that's another story! (Involving me being pseudo punk/new romantic with spiky dyed white blond hair and my host family being uber-conservative and religious...). Those days of carefree international travel now seem ridiculously romantic and simple, and the world is changing at a tremendous pace. I can't imagine what it would be like to be personally affected by terrorism or war, but clearly it would be utterly horrendous.

Anyhoo, like so many people watching from far away I find these things stressful, so today, after an indulgent weekend of too much wine and chocolate (although, really, there is hardly ever too much...), I found myself in the kitchen this morning with the aim of de-stressing and throwing veges and wholesome brown rice together for a nurturing lunch. And yes, it is cooked in a little oil, but only a little! These would also make a great easy week-night dinner or lazy weekend brunch. Feel free to bung a poached egg on top, or add the protein of your choice to the mix - finely chopped bacon, cooked chicken or salmon would all work well. As a side you could swap the buffalo mozzarella for labneh, whipped feta or Greek yoghurt, and swap the pesto for chilli jam or hummus - so many options :) Let me know if you give it a whirl!

zucchini fritterszucchini fritters




1 cup cooked, cooled brown rice or quinoa
1/4 small green cabbage, finely shredded
1 large zucchini, grated
2 eggs
sea salt and freshly ground black pepper
pinch of chilli flakes
finely grated zest of 1 lemon
1/4 cup self raising flour
3 tbsp rice bran or coconut oil

To serve:
1 avocado
buffallo mozzarella, labne, Greek yoghurt or whipped feta
basil pesto or chilli jam
basil leaves

Mix rice, cabbage and zucchini in a large bowl. Lightly whisk eggs and add to the veges with a good seasoning of salt and pepper, chilli flakes and lemon zest. Sprinkle over flour and mix to combine. leave to sit for 5 minutes then heat a tablespoon of oil at a time in a large frying pan and cook fritters, about 2-3 tablespoonsful per fritter, for a few minutes each side, until golden and cooked through. Serve immediately with avocado, mozzarella, pesto and basil leaves. Makes 8

12 comments :

  1. That pesto on top sounds great!! Really love this idea. So delicious!

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    1. Thanks Katrina, so glad you like the look of them, they really were delicious! :)

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  2. I agree it's very sad how the world is right now and can't imagine having to explain this to the little ones! Keep on making great recipes! This is a great way to bring some light to these days.

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    1. Thanks so much Ana, I agree, we just have to enjoy happy times with the people around us! :)

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  3. Just made these and they were delish. Thanks for the great recipe :)

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    1. Yaaaaay!!! I'm so glad you enjoyed them :)

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  4. Made this last nite, so yum and definitely make it again! i added bacon for my hubby lol

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  5. Yay, that's so great - and yes, good thinking with the bacon! :)

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  6. "Rice bran or coconut oil" Please explain. Is there such a thing as rice bran oil? Thx

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    1. Hi Cecile - yes in New Zealand Rice Bran Oil is readily available :)

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  7. Nutrition info? Looks beautiful and delicious!

    The Eclectic Cook

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    1. Thanks! So sorry, I don't have a nutritional breakdown :)

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