Brown Basmati Rice Pancakes
- Ready In:
- 30mins
- Ingredients:
- 8
- Yields:
-
12 cakes
- Serves:
- 4
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
- 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.
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RECIPE SUBMITTED BY
OliveLover
Baton Rouge, 57