Prep 15 mins
Cook 15 mins
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.
- 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)
- Mix cooked rice with salt, pepper, beaten eggs, onion and cilantro, blending well.
- Fold in peas, (don't worry about thawing unless covered with ice).
- If using cast iron, get the pan smoking hot and add the oil. If using a non-stick skillet, just heat the oil.
- 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.)
- Fry on one side until the pancake holds together. Turn and brown the other side.
- Keep the first ones hot while you do the rest.