Ingredients
- 2 cups cooked rice
- 2 eggs (or flaxseed meal for vegan)
- 1 cup all-purpose flour (or rice flour for gluten-free)
- 1 cup chopped vegetables (onions, bell peppers, green onions)
- 1/4 cup fresh herbs (cilantro or parsley)
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon chili flakes
- Vegetable oil for frying
Instructions
- In a large bowl, combine the cooked rice, eggs, and flour. Mix until well combined.
- Fold in the chopped vegetables, herbs, and spices.
- Heat a skillet over medium heat and add enough oil to cover the bottom.
- Once the oil is shimmering, scoop about a quarter cup of the rice mixture into the skillet and flatten it.
- Fry for 3-4 minutes on each side until golden brown and crispy.
- Place cooked pancakes on paper towels to absorb excess oil.
- For the dipping sauce, mix soy sauce, lime juice, minced garlic, and chili paste to taste.
- Serve the pancakes hot with the dipping sauce on the side.
Notes
Use leftover rice for better texture and flavor. Adjust recipe to include seasonal vegetables or proteins as desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian Fusion
- Diet: Vegetarian