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Nutrition Facts
Serving Size 1 (192g) Recipe makes 4 servings
Calories 622
Calories from Fat 119		(19%)
Amount Per Serving		%DV
	Total Fat 13.3g	20%
	Saturated Fat 2.7g	13%
	Monounsaturated Fat 5.5g
	Polyunsaturated Fat 4.0g
	Trans Fat 0.0g
Cholesterol 105mg		35%
Sodium 336mg		14%
Potassium 391mg		11%
Total Carbohydrate 110.1g		36%
	Dietary Fiber 5.6g	22%
	Sugars 2.4g
Protein 14.8g		29%
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Taste of the East

the80srule

Brown Basmati Rice Pancakes

Recipe #394818 | 30 min | 15 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: OliveLover
Oct 15, 2009

These are a crispy, savory fried "pancake" which I serve with a yellow split pea soup. The original recipe came from a Consumer Reports Rice cookbook which I've liberally changed. I fry them on cast iron, because it holds the heat best. Whatever pan you use, make certain it's good and hot.

SERVES 4 , 12 cakes (change servings and units)

Ingredients

3 cups cooked brown basmati rice (could sub white basmati)
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
2 large eggs, beaten (or 3 medium)
1/4 cup onion, finely minced
1/4 cup cilantro, finely minced (or to taste)
1/4 cup peas, baby frozen work best
2 tablespoons peanut oil (amount is approximate, you may need more)

Directions

1
Mix cooked rice with salt, pepper, beaten eggs, onion and cilantro, blending well.
2
Fold in peas, (don't worry about thawing unless covered with ice).
3
If using cast iron, get the pan smoking hot and add the oil. If using a non-stick skillet, just heat the oil.
4
Place a spoonful of the rice mix in the oil and spread out so it's about 3" across. (I can get 4 in my 10" pan.)
5
Fry on one side until the pancake holds together. Turn and brown the other side.
6
Keep the first ones hot while you do the rest.