Zucchini & Pesto Rice Cakes - cooking recipe

Ingredients

2 cups cooked white rice, medium grain
2 zucchini, medium size
2 green onions, thinly sliced
2 eggs, beaten
1 cup soft breadcrumbs
1/3 cup parmesan cheese, finely grated
2 tablespoons pesto sauce
oil
lemon wedge, to serve

Preparation

Combine rice, zucchini, onion, eggs, breadcrumbs, parmesan and pesto in a medium bowl. Shape into 12 patties.
Heat oil in a medium frying pan over a moderate heat. Cook patties in batches for 2 - 3 minutes each side or until golden brown. Drain on paper towels.
Serve with a salad and lemon wedges.