Vegetable Rice Pancakes
Yield
6 servingsPrep
10 minCook
25 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
brown rice
cooked |
|
| 1 | cup |
carrots
grated |
|
| ½ | cup |
onions
finely chopped |
|
| ¼ | cup |
parsley leaves
fresh, snipped |
|
| 1 | each |
garlic cloves
minced |
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
ground |
|
| 2 | large |
eggs
beaten |
|
| ½ | cup |
whole-wheat flour
|
|
| ¼ | cup |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
brown rice
cooked |
|
| 237 | ml |
carrots
grated |
|
| 118 | ml |
onions
finely chopped |
|
| 59 | ml |
parsley leaves
fresh, snipped |
|
| 1 | each |
garlic cloves
minced |
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
ground |
|
| 2 | large |
eggs
beaten |
|
| 118 | ml |
whole-wheat flour
|
|
| 59 | 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.
