Crispy Leftover Rice Patties | Cheesy Vegetable Fritters

Grate the zucchini and carrot on a coarse grater. Lightly salt the zucchini, let it sit for 5 minutes, then squeeze out the excess moisture thoroughly so the patties fry up perfectly crispy.

Finely chop the onion and fresh parsley. Crush 2 cloves of garlic for the patty mixture, and set the third clove aside for the garlic sour cream dip.

In a large mixing bowl, combine the leftover cooked rice with the squeezed zucchini, grated carrot, onion, parsley, and grated Trappist cheese.