Zucchini and ricotta patties with rice and cherry tomatoes

Ingredients

For 1 serving

• Zucchini200 g
• Part-skim ricotta100 g
• Breadcrumbs25 g
• Grana Padano10 g
• Egg whites30 g
• Mint3 g
• Basmati rice50 g
• Cherry tomatoes100 g
• Extra virgin olive oil2 teaspoons
• Saltto taste

Contains: gluten, lactose, eggs,

In season: June – September

Method

1. Wash and trim the courgettes, coarsely grate them, put them in a sieve with a pinch of salt and leave for 10 minutes to release their water.
2. Meanwhile bring a pan of water to the boil, salt it and cook the basmati rice over medium heat for 12 minutes, until tender; drain and keep covered.
3. Squeeze the courgettes really well with your hands or in a tea towel. Grate the Grana Padano and chop the mint; in a bowl mix the courgettes, ricotta, breadcrumbs, Grana, egg whites and mint.
4. With wet hands shape 6 slightly flattened patties; wash the cherry tomatoes and halve them.
5. Heat the extra virgin olive oil in a non-stick pan over medium heat and cook the patties for 4 minutes per side, until golden and firm; in the last 3 minutes add the tomatoes with a pinch of salt, until they soften.
6. Serve the patties with the tomatoes and the rice.