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Light, crispy and tender Cooked Rice Pancake with Leftover Rice

Cooked Rice Pancake with Leftover Rice

gaga
This cooked rice pancake is light and tastes awesome.
Prep Time 15 minutes
Cook Time 10 minutes
Course Breakfast, Dinner, lunch, Side Dish, Snack
Cuisine world
Servings 2

Ingredients
  

  • 2 cups cooked rice
  • 1 teaspoon salt
  • 2 tablespoons finely chopped onions
  • ¼ cup plain flour
  • 1 egg
  • 1-2 scotch bonnet (finely chopped)
  • drops of soy sauce (optional)
  • oil for shallow frying

Instructions
 

  • 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.

Notes

  • Finely mince the onions, if not it will burn before the pancake is ready.
Keyword fried dough, fritter, leftover rice, pancake