Vegetable Rice Pancakes

Vegetable Rice Pancakes Recipe - Healthy and Delicious Vegetarian Food from USA

Region / culture: USA | Servings: 12 |

Vegetarian diet

Introduction

Vegetable rice pancakes are a delicious and nutritious dish that can be enjoyed for breakfast, lunch, or dinner. These savory pancakes are made with cooked brown rice, shredded carrots, onions, and a variety of herbs and spices. They are easy to make and can be customized with your favorite vegetables and seasonings.

History

Vegetable rice pancakes have been a popular dish in many cultures for centuries. They are a great way to use up leftover rice and vegetables, and can be enjoyed as a main course or as a side dish. The combination of rice and vegetables provides a good balance of carbohydrates, fats, and proteins, making this dish a healthy and satisfying meal.

Ingredients

3 cups cooked brown rice
1 cup shredded carrots
0.5 cup minced onion
0.5 cup whole wheat or all-purpose flour
0.25 cup chopped fresh parsley
1 clove garlic, minced
1 tsp seasoned salt
0.25 tsp dried basil leaves
0.25 tsp ground black pepper
2 eggs, beaten
0.25 cup vegetable oil
light sour cream or yogurt for garnish (optional)

How to prepare

Combine rice, carrots, onion, flour, parsley, garlic, salt, basil, egg, and pepper. Form the mixture into 12 thin patties, pressing firmly with your hands.
Cook several patties at a time in heated oil in a large skillet until they turn golden brown, turning them once. Drain the patties on paper towels.
Garnish with sour cream or yogurt, if desired.

Variations

Add chopped bell peppers or zucchini for extra flavor and texture.
Use quinoa or couscous instead of rice for a different twist.
Experiment with different herbs and spices, such as cumin, paprika, or curry powder.

Cooking Tips & Tricks

Make sure to cook the rice until it is tender but still slightly firm, as it will continue to cook when you fry the pancakes.

- Be sure to press the patties firmly with your hands to ensure they hold together while cooking.

- You can customize this recipe by adding your favorite vegetables, such as bell peppers, zucchini, or mushrooms.

- Serve the pancakes with a dollop of sour cream or yogurt for a creamy and tangy finish.

Serving Suggestions

Serve vegetable rice pancakes with a side of fresh salad or steamed vegetables for a complete and balanced meal. You can also enjoy them with a dollop of sour cream or yogurt for added creaminess.

Cooking Techniques

Make sure to cook the rice until it is tender but still slightly firm, as it will continue to cook when you fry the pancakes.

- Press the patties firmly with your hands to ensure they hold together while cooking.

- Cook the pancakes in batches to ensure they cook evenly and don't overcrowd the pan.

Ingredient Substitutions

You can use white rice or wild rice instead of brown rice.

- Substitute the carrots with grated zucchini or sweet potatoes.

- Use gluten-free flour or almond flour instead of all-purpose flour.

Make Ahead Tips

You can prepare the vegetable rice pancake mixture ahead of time and refrigerate it for up to 24 hours. When you're ready to cook the pancakes, simply shape the patties and fry them until golden brown.

Presentation Ideas

Serve vegetable rice pancakes on a platter with a garnish of fresh herbs, such as parsley or cilantro. You can also drizzle them with a balsamic glaze or sprinkle them with sesame seeds for added flavor and texture.

Pairing Recommendations

Vegetable rice pancakes pair well with a variety of dishes, such as grilled chicken, roasted vegetables, or a fresh green salad. They also go well with a side of hummus or tzatziki for a Mediterranean-inspired meal.

Storage and Reheating Instructions

Store any leftover vegetable rice pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in a skillet over medium heat until warmed through, or microwave them for 1-2 minutes.

Nutrition Information

Calories per serving

Each serving of vegetable rice pancakes contains approximately 250 calories. This makes it a satisfying and nutritious meal option that won't weigh you down.

Carbohydrates

Each serving of vegetable rice pancakes contains approximately 30 grams of carbohydrates. Carbohydrates are the body's main source of energy and are essential for fueling your brain and muscles.

Fats

Each serving of vegetable rice pancakes contains approximately 10 grams of fat. Fat is an important nutrient that helps your body absorb vitamins, regulate hormones, and provide long-lasting energy.

Proteins

Each serving of vegetable rice pancakes contains approximately 5 grams of protein. Protein is essential for building and repairing tissues, and is important for overall health and well-being.

Vitamins and minerals

Vegetable rice pancakes are a good source of vitamins and minerals, including vitamin A, vitamin C, and potassium. These nutrients are important for maintaining healthy skin, immune function, and heart health.

Alergens

This recipe contains eggs and wheat flour, which are common allergens. If you have allergies to these ingredients, you can try substituting them with flax eggs or gluten-free flour.

Summary

Vegetable rice pancakes are a nutritious and delicious dish that provides a good balance of carbohydrates, fats, and proteins. They are a great way to use up leftover rice and vegetables, and can be customized to suit your taste preferences.

Summary

Vegetable rice pancakes are a delicious and nutritious dish that can be enjoyed for any meal of the day. They are easy to make and can be customized with your favorite vegetables and seasonings. With a good balance of carbohydrates, fats, and proteins, these pancakes are a healthy and satisfying meal option. Serve them with a side of salad or steamed vegetables for a complete and balanced meal.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Vegetable Rice Pancakes. It was a warm summer day and I was visiting my friend Maria, who had just returned from a trip to India. She had learned how to make these delicious pancakes from a local chef during her travels and couldn't wait to share the recipe with me.

As soon as she started describing the ingredients and the cooking process, my mouth started watering. The thought of crispy pancakes filled with a mixture of savory vegetables and aromatic spices was enough to make my stomach rumble with anticipation. I knew right away that I had to learn how to make them myself.

Maria and I spent the rest of the afternoon in her kitchen, chopping vegetables, mixing batter, and flipping pancakes on the stove. The scent of cumin, turmeric, and coriander filled the air, and I couldn't wait to taste the final result. When the pancakes were finally ready, we sat down at the table and dug in.

The first bite was pure bliss. The crispy exterior gave way to a soft and flavorful filling of carrots, peas, and onions. The spices danced on my tongue, creating a symphony of flavors that I had never experienced before. I knew then and there that this recipe would become a staple in my kitchen.

Over the years, I have made these Vegetable Rice Pancakes countless times, each time tweaking the recipe to suit my own tastes. I have added different vegetables, experimented with various spices, and even tried different types of rice. But no matter how much I play around with the recipe, the essence of those first pancakes that Maria taught me how to make remains the same.

I have shared this recipe with friends and family, who have all fallen in love with the unique flavors and textures of these pancakes. They have become a favorite at potlucks, brunches, and family gatherings, and I always receive compliments on how delicious they are. It makes me proud to know that a recipe that was once foreign to me has now become a beloved tradition in my own kitchen.

As I look back on that day in Maria's kitchen, I am filled with gratitude for the opportunity to learn something new and exciting. Cooking has always been a passion of mine, and discovering new recipes and techniques is something that brings me immense joy. I am grateful to all the people who have shared their knowledge with me over the years, and I hope to pass on that same spirit of generosity and curiosity to others.

So the next time you're looking for a new and delicious recipe to try, I urge you to give these Vegetable Rice Pancakes a chance. They may seem a bit daunting at first, but I promise you that the effort is well worth it. There is something truly magical about the way the flavors and textures come together in each bite, creating a dish that is both comforting and exciting. I hope you enjoy making them as much as I do, and that they bring as much joy to your kitchen as they have to mine.