Cook the Rice: Begin by rinsing the rice under cold water to remove excess starch. In a medium saucepan, bring the 300 ml (10 fl oz) of water to a boil. Add a pinch of salt and the rice. Reduce the heat to low, cover, and let it simmer until the rice is fully cooked and the water is absorbed, about 15-18 minutes. Once done, fluff the rice with a fork and set it aside to cool.

Prepare the Zucchini: While the rice is cooking, wash the zucchini thoroughly. Trim the ends and grate the zucchini using a coarse grater. Place the grated zucchini in a colander, sprinkle with a little salt, and let it sit for about 10 minutes to draw out excess moisture. After 10 minutes, squeeze the zucchini to remove any remaining liquid.

Combine Ingredients: In a large mixing bowl, combine the grated zucchini, cooked rice, finely chopped onion, and chopped parsley. Mix well until all the ingredients are evenly distributed.

Crack the egg into the mixture and stir until well combined. Add the flour, salt, and black pepper to taste, and mix until the mixture holds together when pressed.

Form the Zucchini Patties: Using your hands, shape the zucchini mixture into small patties or balls. Make sure they are compact and hold their shape.

Fry the Zucchini Patties: Heat a generous amount of sunflower oil in a large skillet over medium heat. Once the oil is hot, carefully place the zucchini patties into the skillet, making sure not to overcrowd the pan.

Fry the patties on each side for about 3-4 minutes, or until they are golden brown and crispy. Adjust the heat as necessary to ensure even cooking.

Drain and Serve: Once the patties are cooked, remove them from the skillet and place them on a plate lined with paper towels to drain any excess oil. Serve the zucchini patties hot, garnished with additional fresh parsley if desired.