Brown Basmati Rice Pancakes

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.

• Ready In: 30 mins
• Serves: 4
• Yields: 12 cakes

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.