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Vegetable Rice Pancakes

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Recipe

 

Yield

6 servings

Prep

10 min

Cook

25 min

Ready

40 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
3 cups brown rice
cooked
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1 cup carrots
grated
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½ cup onions
finely chopped
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¼ cup parsley leaves
fresh, snipped
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1 each garlic cloves
minced
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1 teaspoon salt
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¼ teaspoon black pepper
ground
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2 large eggs
beaten
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½ cup whole-wheat flour
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¼ cup vegetable oil
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Ingredients

Amount Measure Ingredient Features
7.1E+2 ml brown rice
cooked
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237 ml carrots
grated
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118 ml onions
finely chopped
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59 ml parsley leaves
fresh, snipped
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1 each garlic cloves
minced
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5 ml salt
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1.3 ml black pepper
ground
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2 large eggs
beaten
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118 ml whole-wheat flour
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59 ml vegetable oil
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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 49625% 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?
 

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