Vegetable Rice Pancakes

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Ready In:
16mins
Ingredients:
10
Serves:
6
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ingredients

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directions

  • Combine all ingredients except oil.
  • Form into 12 thin patties, pressing firmly with hands.
  • In large skillet, cook patties in heated oil until brown, turning once.
  • Serve with dairy sour cream or yogurt, if desired.

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Reviews

  1. Great recipe for using up leftover rice! I used dried parsley instead of fresh and had leftover white rice, but think brown rice would be even better. Thanks!
     
  2. These were very tasty... I used regular flour, but will have whole wheat next time.... I used lots of fresh onion and garlic, and made them a little more pourable with milk. I fried them like fritters in hot olive oil and they were a total hit. Whole grain rice, organic veggies, olive oil....healthy, yet tastes really decadent. Thanks for posting a great recipe.
     
  3. I made short-grain brown rice specifically for this, used curly parsley, and cooked it all in extra-virgin olive oil. I also substituted a gluten-free flour for the wheat. I found the patties rather difficult to form properly and ended up having to remake some to end up with the "correct" number of patties. I really enjoyed these, but they kinda look like hashbrowns, so if you aren't expecting it the taste can be a surprise at first. They were a satisfying lunch, and they'd probably make a good side dish to a larger meal if you have cooked rice on hand and a good food processor. I imagine that this would probably be a good way to "sneak" some vegetables to kids that don't like to eat them.
     
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Tweaks

  1. Great recipe for using up leftover rice! I used dried parsley instead of fresh and had leftover white rice, but think brown rice would be even better. Thanks!
     

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