Brown Basmati Rice Pancakes

Recipe by OliveLover
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 4
YIELD: 12 cakes
UNITS: US

INGREDIENTS

Nutrition
  • 3
    cups cooked brown basmati rice (could sub white basmati)
  • 12
    teaspoon salt (or to taste)
  • 14
    teaspoon black pepper (or to taste)
  • 2
    large eggs, beaten (or 3 medium)
  • 14
    cup onion, finely minced
  • 14
    cup cilantro, finely minced (or to taste)
  • 14
    cup peas, baby frozen work best
  • 2
    tablespoons peanut oil (amount is approximate, you may need more)
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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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