Crispy Rice and Courgette Cakes

Golden rice cakes use grated courgette, egg and herbs for a crisp-edged economical meal.

This recipe makes 4 servings and takes about 20 minutes to prepare plus 16 minutes to cook. Metric and imperial quantities are alternate measurements, so use one system rather than adding both. If you change the yield, keep the pan size and thickness of the food in mind: a crowded pan steams food and a deep baking dish can extend the cooking time.

Equipment

Set out box grater, mixing bowl, large non-stick frying pan. A wide pan gives moisture somewhere to evaporate; for an oven dish, leave space between pieces so heat can circulate. Use separate board and knife surfaces for raw protein and foods that will be eaten without further cooking.

Ingredients

You will need: cooked rice, chilled: 500 g (3 cups); courgette, grated: 250 g (9 oz); eggs, beaten: 2 large (2 large); plain flour: 60 g (½ cup); ground cumin: 3 g (1 tsp); ground coriander: 3 g (1 tsp); sunflower oil: 30 ml (2 tbsp); Greek yoghurt: 150 g (5 oz); lime juice: 15 ml (1 tbsp). Gather the ingredients before heating the pan so the aromatics do not burn while a measurement is being found.

• cooked rice, chilled — 500 g / 3 cups
• courgette, grated — 250 g / 9 oz
• eggs, beaten — 2 large / 2 large
• plain flour — 60 g / ½ cup
• ground cumin — 3 g / 1 tsp
• ground coriander — 3 g / 1 tsp
• sunflower oil — 30 ml / 2 tbsp
• Greek yoghurt — 150 g / 5 oz
• lime juice — 15 ml / 1 tbsp

Method

Read the full method once, then prepare the ingredients in the order listed. Keep raw and ready-to-eat ingredients separate, and wash hands and equipment after raw-protein contact.

Step 1

Squeeze the grated courgette firmly in a clean cloth to remove excess liquid.

Step 2

Mix courgette with chilled cooked rice, beaten eggs, plain flour, ground cumin and ground coriander. Shape into eight compact cakes.

Step 3

Heat sunflower oil in a non-stick frying pan over medium heat. Fry the cakes for 3 to 4 minutes per side until deeply golden and the egg is set through the middle.

Step 4

Stir Greek yoghurt with lime juice and serve alongside the hot rice cakes.

Cooking and safety check

Cook the cakes until the egg is fully set with no wet batter in the centre. A time estimate and a browned surface do not prove that the centre is cooked. Use a suitable food thermometer where the ingredient or local guidance requires one, and follow the package or official instructions for the specific food.

Substitutions that respect the dish

A substitution should preserve the recipe’s job, not merely its colour. Use chickpea flour instead of plain flour for a gluten-free labelled option; it adds a nuttier flavour. Use grated carrot instead of courgette but do not squeeze it dry. Use dairy-free yoghurt for Greek yoghurt; check it is suitable for milk allergy.

• Use chickpea flour instead of plain flour for a gluten-free labelled option; it adds a nuttier flavour.
• Use grated carrot instead of courgette but do not squeeze it dry.
• Use dairy-free yoghurt for Greek yoghurt; check it is suitable for milk allergy.

Allergen notes

This recipe contains or may contain milk, egg, gluten. Check every packaged ingredient because formulations and cross-contact warnings vary.

Common mistakes and how to correct them

Use one troubleshooting change at a time. If the centre is undercooked, return it to the appropriate heat and check again rather than relying on the outside colour. If the pan is dry, add liquid gradually; if it is watery, reduce uncovered. Texture may also reflect crowded equipment, a different ingredient size, or a changed batch quantity.

• If cakes break, add one more tablespoon of plain flour.
• If they brown too fast, lower the heat so the egg can set.
• Drain courgette thoroughly or the mixture will be loose.

Leftovers and storage

Refrigerate within two hours and eat within one day. Reheat in a lightly oiled pan until the centres are steaming hot; keep the lime yoghurt chilled and separate.

Serving ideas

These sides and finishes suit crispy rice and courgette cakes without changing the recipe itself.

• Serve with tomato chutney.
• Add a leafy salad.
• Tuck into pitta bread.

Frequently asked questions

Can I bake the cakes?

Yes; brush with sunflower oil and bake at 220°C/425°F for 20 minutes, turning once.

Can I use leftover risotto?

Yes, provided it has been chilled promptly; reduce the flour if it is already very firm.

Related recipes and tools

Browse the related recipes for a different appliance, pace, or ingredient pairing. Use the serving scaler only after checking the stated yield, and use the storage guide before deciding whether to save a portion. Related links help with the next decision; they do not make this recipe suitable for every diet or kitchen.

How this route differs from the closely related record

This budget recipe is the rice-and-vegetable route, rather than the tuna-and-rice route. Compare the linked record only when its named food state, ingredient role, or recipe ingredient and method matches the decision in front of you.