Zucchini Rissoles

Name: Zucchini Rissoles
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 237 milliliters fine dried bread crumbs; 1 large egg; 1 Tbsp chopped fresh mint leaves; 2 Tbsps olive oil; 227 grams onion (about , peeled; 118 milliliters grated dry jack or parmesan cheese; 2 Tbsps chopped parsley; 0 teaspoons pepper; 0 teaspoons salt; 3 Tbsps About vegetable oil; 454 grams zucchini, rinsed, ends trimmed

Zucchini Rissoles might be just the side dish you are searching for. This recipe makes 12 servings with 123 calories, 4g of protein, and 8g of fat each. It costs 37 cents per serving-- we find this very budget friendly. If you have salt, parsley, olive oil, and a few other ingredients on hand, you can make it.

Instructions

Shred zucchini and onion.

Ingredients you will need

Zucchini

Onion

Pour olive oil into a 10- to 12-inch frying pan over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add vegetables, salt, and pepper and cook, stirring frequently, until vegetables are soft and any liquid has evaporated, about 8 minutes.

Ingredients you will need

Vegetable

Pepper

Salt

Transfer mixture to a large bowl and stir in bread crumbs, egg, cheese, parsley, and mint until incorporated.

Ingredients you will need

Breadcrumbs

Parsley

Cheese

Mint

Egg

Equipment you will use

Bowl

Let stand until cool enough to handle, about 15 minutes. With well-floured hands, form mixture into patties about 2 inches wide and 1/2 inch thick.

Wipe pan clean and heat vegetable oil over medium heat. When oil is hot, add patties, three or four at a time. Cook, turning once, until golden brown on both sides, about 6 minutes total. Reduce heat as needed to maintain a constant temperature. With a spatula, transfer to a paper towel-lined baking pan; keep warm in 200 oven.

Ingredients you will need

Cooking Oil