RCI-BR.008.0212.001
Vegetable Rice Pancakes
Makes 6 servings.
Prep20 min
Cook30 min
Total50 min
Servings4
Difficultyintermediate
Ingredients
Method
1
Combine the cooked brown rice, shredded carrots, minced onion, minced garlic, chopped fresh parsley, and flour in a large mixing bowl.
2
Add the seasoned salt, dried basil leaves, and ground black pepper to the rice mixture and stir to distribute evenly.
3
Pour the beaten eggs into the rice mixture and fold gently until all ingredients are well incorporated and the mixture holds together.
4
Heat the vegetable oil in a large skillet over medium heat for about 1 minute until shimmering.
1 minutes
5
Scoop approximately ¼ cup of the rice mixture and gently flatten it into a pancake about ½ inch thick on the hot skillet.
1 minutes
6
Cook the pancakes for 4-5 minutes until the bottom is golden brown and crispy, pressing down gently with a spatula if needed.
5 minutes
7
Flip each pancake carefully and cook the other side for 3-4 minutes until golden brown.
4 minutes
8
Transfer the cooked pancakes to a paper towel-lined plate to drain excess oil and keep warm.
9
Repeat steps 5-8 with the remaining rice mixture, working in batches to avoid crowding the skillet.
10
Serve the warm vegetable rice pancakes with a dollop of light sour cream or yogurt if desired.