In a bowl place soft cooked rice, salt, onions and flour.
Squeeze to mix with your hand to blend well, break down the rice a little and coat with flour.
Beat egg in a small bowl and add to the rice. Add scotch bonnet and mix well.
Cover and place in the fridge for 10 minutes to marinate.
Put 2 tablespoons vegetable oil in a frying pan over medium-low heat, when hot, drop 1/4 cup of pancake batter.
Flatten and leave to fry and toast. It might stick to the pan initially, don't force it to move it will move once that side starts to brown.
Fry to golden brown or brown depending on how well toasted you want it to be.
Flip to brown the other side.
Serve with a chilli dip, soy sauce, akamu (pap, corn paste gruel), custard, pepper soup, salsa, ketchup, salad etc.