For the zucchini rice loaves, bring the vegetable broth to a boil, stir in the rice and simmer, covered, over low heat for about 15 minutes. Remove the pot from the heat and let the rice swell for another 10 minutes, stirring occasionally.
Wash and finely grate the zucchini, scrape the carrot and finely grate it as well. Wash the leek thoroughly and chop very finely. Peel and wash the onion, dice finely and sauté in hot oil.
Add leek, zucchini and carrot and sauté vigorously for about 7- 8 minutes, then remove from heat. Add rice, finely chopped garlic, piment d’Espelette and finely chopped fresh mint, mix well and season with salt and pepper. Allow the whole to cool completely.
Add organic eggs and breadcrumbs to the cooled rice-zucchini mixture, mix well and season to taste. The mixture should be juicy but firm. If necessary, even out the consistency with breadcrumbs or broth. Cover the rice-zucchini mixture and let it sit for at least 30 minutes.
Form 12 loaves from the mixture with moistened hands and roll in bread crumbs. Heat plenty of clarified butter in a frying pan and fry the loafs one after the other until crispy on both sides and then drain on paper towels.
Enjoy the zucchini and rice patties with a salad and dip of your choice.
Preparation Tip:
The zucchini rice loafs taste very good warm and also cold, are well suited as a school and travel snack or also as a side dish and can be wonderfully frozen.
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