Savory Vegetable Rice Pancakes
Elevate your breakfast or brunch with these delightful savory vegetable rice pancakes. Made with a harmonious blend of cooked brown rice, grated carrot, fresh parsley, and a hint of garlic, these pancakes are a flavorful twist on a classic dish.
Ingredients
3 | cups cooked brown rice |
|---|---|
1 | cup grated carrot |
1 | finely chopped onion |
1 | snipped fresh parsley |
1 | garlic, minced |
1 | teaspoon salt |
1⁄4 | teaspoon ground black pepper |
2 | eggs, beaten |
1⁄2 | cup whole wheat flour or all-purpose flour |
1⁄4 | cup vegetable oil |
Instructions
Cooking Instructions | |
|---|---|
| 1. | Combine all ingredients except oil. |
| 2. | Form the mixture into 12 thin patties, pressing firmly with your hands. |
| 3. | In a large skillet, cook the patties in heated oil until brown, turning them once. |
| 4. | Serve with a dollop of dairy sour cream or yogurt, if desired. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 496.4 kcal |
| Protein | 11.2 g |
| Fat | 13.7 g |
| Carbohydrates | 82.4 g |
| Fiber | 5.2 g |
| Sugar | 2.5 g |
Published on Aug 15, 2024 by Luminița