Zucchini Rissoles Recipe

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Zucchini Rissoles
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Ingredients:

Directions:

  1. Shred zucchini and onion. Pour olive oil into a 10- to 12-inch frying pan over medium-high heat. Add vegetables, salt, and pepper and cook, stirring frequently, until vegetables are soft and any liquid has evaporated, about 8 minutes.
  2. Transfer mixture to a large bowl and stir in bread crumbs, egg, cheese, parsley, and mint until incorporated. Let stand until cool enough to handle, about 15 minutes. With well-floured hands, form mixture into patties about 2 inches wide and 1/2 inch thick.
  3. Wipe pan clean and heat vegetable oil over medium heat. When oil is hot, add patties, three or four at a time. Cook, turning once, until golden brown on both sides, about 6 minutes total. Reduce heat as needed to maintain a constant temperature. With a spatula, transfer to a paper towel-lined baking pan; keep warm in 200° oven. Serve hot.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1544.44 Kcal (6466 kJ)
Calories from fat 824.07 Kcal
% Daily Value*
Total Fat 91.56g 141%
Cholesterol 259.62mg 87%
Sodium 1609.39mg 67%
Potassium 3466.88mg 74%
Total Carbs 114.58g 38%
Sugars 15.63g 63%
Dietary Fiber 16.32g 65%
Protein 68.6g 137%
Vitamin C 187.1mg 312%
Vitamin A 0.7mg 25%
Iron 101.5mg 564%
Calcium 451.6mg 45%
Amount Per 100 g
Calories 146.49 Kcal (613 kJ)
Calories from fat 78.16 Kcal
% Daily Value*
Total Fat 8.68g 141%
Cholesterol 24.63mg 87%
Sodium 152.65mg 67%
Potassium 328.84mg 74%
Total Carbs 10.87g 38%
Sugars 1.48g 63%
Dietary Fiber 1.55g 65%
Protein 6.51g 137%
Vitamin C 17.7mg 312%
Vitamin A 0.1mg 25%
Iron 9.6mg 564%
Calcium 42.8mg 45%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 37.7
    Points
  • 41
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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