Black Rice and Zucchini Bites with Lemon Feta Cream and Burst Tomatoes

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper or lightly grease it with a little olive oil.

2. 2

   Place the grated zucchini in a clean kitchen towel and squeeze well to remove excess moisture. Transfer it to a large bowl.

3. 3

   Add the cooked black rice, red onion, minced garlic, beaten eggs, rice flour, grated Parmesan cheese, parsley, dried oregano, 3 g salt, black pepper, and 15 ml olive oil to the bowl. Mix until you have a compact mixture that can be shaped.

4. 4

   With lightly moistened hands, form 12 bites or thick patties and place them on the prepared tray. Brush or drizzle the tops with another 15 ml olive oil.

5. 5

   Bake for 18 minutes at 220 °C / 425 °F. Carefully flip them and bake 8 to 10 minutes more, until golden and firm.

6. 6

   Meanwhile, make the cream: in a small processor or with a fork, combine the feta cheese, Greek yogurt, lemon zest, 1 tablespoon lemon juice, 15 ml water, a pinch of salt, and black pepper until thick yet spreadable.

7. 7

   Heat the remaining olive oil in a large skillet over medium heat. Add the cherry tomatoes, honey, the remaining 1 tablespoon lemon juice, 2 g salt, and chili flakes if using. Cook for 5 to 7 minutes, shaking the pan occasionally, until the tomatoes burst and release their juices.

8. 8

   Remove the bites from the oven and let them rest for 2 minutes. Serve with a base or dollops of lemon feta cream, top with the burst tomatoes, and finish with torn fresh basil leaves.

9. 9

   If you want to keep them warm before serving, leave the tray in the turned-off oven for up to 5 minutes with the door slightly open. Serve immediately.