Zucchini Rice Cakes

Light and lemony, these patties are packed with flavor!

PATTIES

1/2 cup zucchini, finely grated
1/2 cup finely minced onion
2 cups cooked rice, mashed lightly with a potato masher
1/3 cup finely minced parsley
1/2 tsp. sea salt
1/2 tsp. cracked black pepper
1/2 tsp. paprika
2 Tbsp. arrowroot
1 tsp. celery seed

COATING

1 cup cornmeal
1/3 cup arrowroot powder
Sesame or safflower oil for frying
Sea salt
Fresh lemon wedges for garnish

Combine patty ingredients in a large bowl. Mix well. With wet hands, form mixture into small patties. Separately, combine coating ingredients on a plate. Dip each burger into the cornmeal-arrowroot mixture to completely cover both sides.

Heat 1/2 inch of sesame or safflower oil over a medium flame in a cast iron skillet. When the oil is hot, fry the patties for a few minutes on each side, until lightly browned. Transfer patties to a plate lined with paper towels to absorb excess oil. Sprinkle with sea salt and serve with slices of fresh lemon.

Makes 4 patties.

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