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Vegetable Rice Pancakes

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YIELD

6 servings

PREP

10 min

COOK

25 min

READY

40 min

Ingredients

3 7.1E+2
CUPS ML BROWN RICE
cooked
1 237
CUP ML CARROTS
grated
½ 118
CUP ML ONIONS
finely chopped
¼ 59
CUP ML PARSLEY LEAVES
fresh, snipped
1 1
EACH EACH GARLIC CLOVES
minced
1 5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
ground
2 2
LARGE LARGE EGGS
beaten
½ 118
¼ 59
CUP ML VEGETABLE OIL

Directions

Combine all ingredients except oil.

Form into 12 thin patties, pressing firmly with hands.

In large skillet, cook patties in heated oil until brown, turning once.

Serve with dairy sour cream or yogurt, if desired.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 165g (5.8 oz)
Amount per Serving
Calories 496 25% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 71mg 24%
Sodium 438mg 18%
Total Carbohydrate 28g 28%
Dietary Fiber 5g 21%
Sugars g
Protein 23g
Vitamin A 68% Vitamin C 10%
Calcium 5% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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