Grate the courgette.

Squeeze out any excess moisture from the grated courgette.

Blitz slightly stale bread in a food processor until breadcrumbs are formed.

Add the breadcrumbs to the grated courgette.

Stir in cooked white rice, chopped cashew nuts, basil pesto, and lightly beaten eggs.

Heat the oil in a frying pan over medium heat.

Form the mixture into several patties.

Add the patties to the hot oil in the pan.

Cook on medium heat for approximately 5 minutes on each side.

Continue cooking until the patties are browned and crispy.

Cook the patties in batches if necessary, depending on the size of the pan.

Keep cooked patties warm in a low oven until ready to serve.