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Rice and zucchini (meatless) meatballs


1  cup of cooked basmati white (or whole grain) rice,

1 large or 2 small zucchini,

1  egg,
2  tbsps of lentil flour,

½a  teaspoon of salt and a pinch of black pepper.


Cook the rice: put it in a medium pot and cover with boiling water. Cook on a medium heat until the rice is soft and crumbly. It is important that the rice is soft and completely dry.

Cool slightly until itreaches room temperature.
Thinly grate the zucchini into the bowl of the rice.

Add egg, spices and lentil flour and mix well.
 Heat the oven to 180 degrees.

With wet hands make ping pong balls from the mixture, and place on a greased baking tray. Bake for 20 minutes on one side and then turn on the other side for another 10 minutes, until the meatballs are firm and stable.

To upgrade :add chopped chives or parsley to the mixture. Finely grated carrot is also a great option.

Rice and zucchini (meatless) meatballs
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