Zucchini and Rice Cakes with Whipped Feta, Mint, and Roasted Tomatoes

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the cherry tomatoes on a small tray, toss them with 1 tablespoon olive oil, the dried thyme, 1/4 teaspoon salt, and a pinch of black pepper. Roast for 18 minutes, until juicy and lightly caramelized.

2. 2

   While the tomatoes roast, make the cream: in a processor or with a hand mixer, blend the feta cheese, Greek yogurt, lemon juice, half of the lemon zest, and 1 tablespoon chopped mint until smooth and spreadable. Chill until ready to use.

3. 3

   In a large bowl, combine the cooked rice, grated zucchini, chopped onion, eggs, rice flour, Parmesan cheese, minced garlic, the remaining lemon zest, 3/4 teaspoon salt, and the remaining black pepper. Mix well until you have a moist but shapeable mixture.

4. 4

   Form 8 compact cakes with your hands or a measuring cup, pressing firmly so they hold together.

5. 5

   Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Cook the cakes in batches for 4 to 5 minutes per side, until deeply golden and heated through. Add a few extra drops of oil if the pan gets dry.

6. 6

   Serve two cakes per portion. Spread a layer of whipped feta cream on each plate, place the hot cakes on top, and finish with the roasted tomatoes and their juices. Sprinkle with the remaining fresh mint and serve immediately.