Cook Il Classico rice in salted water for about 15 minutes.
Cut the potato into cubes, grate the carrots and zucchini, and finely chop the shallot.
In a pan, sauté the shallot with a little bit of oil then add the diced potatos and cook for a few minutes. Add the carrots and zucchini as well and keep cooking over medium heat until the vegetables are tender.
Add salt and season to taste with thyme and curry.
In a bowl, combine the well-cooked and drained rice, vegetable seasoning, diced provolone, egg and breadcrumbs. Let it rest in the refrigerator for about 20 minutes so that it’s easy to work with the mixture.
Form patties with your hands and roll them inside the breadcrumbs.
Place them on a baking tray with baking paper, sprinkle with a little bit of oil and bake in a 190° ventilated oven for about 15 minutes.