Cook the Rice

1. Rinse the rice under cold water to remove excess starch.
2. Add the rice to a medium saucepan with 200 ml of water and a pinch of salt.
3. Bring to a boil, reduce heat, cover, and simmer for 15-20 minutes until the rice is tender and the water is absorbed. Set aside to cool.

Prepare the Vegetables

1. Peel and grate the potato and carrot.
2. Grate the zucchini and squeeze out excess moisture using a clean kitchen towel.
3. Combine all the grated vegetables in a large bowl, adding a pinch of salt, and mix well.

Combine Ingredients

1. Add the cooked rice to the vegetable mixture and mix.
2. Crack the eggs into the bowl and stir until well incorporated.
3. Add chopped chives, black pepper, dry garlic, minced fresh garlic, and semolina. Mix until evenly combined.

Prepare the Sauce

1. In a small bowl, mix sour cream, ketchup, and chopped dill until smooth. Set aside for serving.

Cook the Patties

1. Heat olive oil in a large skillet over medium heat.
2. Spoon the zucchini and rice mixture into the skillet, forming patties by pressing down slightly.
3. Cook for 5-7 minutes per side until golden brown and fully cooked through.

Serve the Dish

1. Place the cooked patties on a serving dish.
2. Drizzle with the prepared sour cream and dill sauce.
3. Garnish with chopped chives or additional dill for extra flavor and presentation.