Zucchini Rissoles

Donald Frediani's zucchini cakes make a great appetizer when served with tomato sauce; they're also a nice side dish with chicken or fish.
Makes 12 to 14 cakes; 4 to 6 appetizer servings


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1 pound zucchini, rinsed, ends trimmed
1 onion (about 8 oz.), peeled
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup fine dried bread crumbs
1 large egg
1/2 cup grated dry jack or parmesan cheese
2 tablespoons chopped parsley
1 tablespoon chopped fresh mint leaves
About 3 tablespoons vegetable oil


1. Shred zucchini and onion. Pour olive oil into a 10- to 12-inch frying pan over medium-high heat. Add vegetables, salt, and pepper and cook, stirring frequently, until vegetables are soft and any liquid has evaporated, about 8 minutes.

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

3. 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. Serve hot.

Created date

April 2004

Nutritional Information

Calories 241
Caloriesfromfat 60 %
Protein 7.3 g
Fat 16 g
Satfat 3.6 g
Carbohydrate 19 g
Fiber 1.8 g
Sodium 322 mg
Cholesterol 45 mg