These savory vegetable pancakes are not only healthy but also incredibly flavorful. They combine the goodness of grated vegetables and rice, making them a wholesome option for breakfast, lunch, or a light dinner.
Preparation Time:
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Ingredients:
- 1 tbsp olive oil (for frying the rice)
- 1 cup rice
- 2 cups hot water
- 1 carrot, grated
- 1 zucchini, grated
- 1 chicken egg
- Salt and pepper to taste
- 1 tbsp flour
- 4-5 tbsp cooked rice porridge
- Olive oil (for frying pancakes)
Instructions:
- Cook the Rice:
- Heat 1 tablespoon of olive oil in a pan over medium heat. Add the rice and fry for 3-4 minutes, stirring occasionally.
- Add 2 cups of hot water to the rice, cover, and let it cook for about 10 minutes, or until the rice is tender and water is absorbed. Set aside to cool slightly.
- Prepare the Vegetables:
- While the rice is cooking, grate the carrot and zucchini using a grater. You can use a special grater for finer texture, if available.
- Mix the Pancake Batter:
- In a large bowl, combine the grated vegetables, egg, salt, pepper, and 1 tablespoon of flour.
- Add 4-5 tablespoons of the cooked rice porridge to the vegetable mixture and stir until well combined.
- Form and Fry the Pancakes:
- Heat olive oil in a non-stick pan over low to medium heat.
- Scoop spoonfuls of the mixture into the pan and flatten them slightly to form pancakes.
- Fry under a lid on low heat for about 4-5 minutes per side or until golden brown and crispy on the outside.
- Serve:
- Once cooked, remove the pancakes from the pan and place them on a paper towel to drain any excess oil.
- Serve warm as a side dish or as a light main course.
Serving Suggestions:
- These vegetable pancakes are great on their own or with a dollop of sour cream or Greek yogurt.
- Pair them with a fresh salad or grilled chicken for a complete meal.
Cooking Tips:
- Ensure the pan is hot before frying the pancakes to get a nice crispy texture.
- You can experiment with different vegetables like sweet potatoes, spinach, or bell peppers for added variety.
- If the batter seems too wet, add a little more flour to bind it.
Nutritional Benefits:
- Zucchini and carrots are rich in vitamins and fiber, supporting digestion and overall health.
- Rice provides a good source of carbohydrates, keeping you energized.
Dietary Information:
- This recipe is vegetarian.
- To make it gluten-free, substitute regular flour with gluten-free flour.
Storage Information:
- Refrigerator: Store leftover pancakes in an airtight container in the fridge for up to 3 days.
- Freezer: You can freeze the pancakes for up to 1 month. Reheat in a pan or oven for best results.
Frequently Asked Questions (FAQ)
- Can I use brown rice instead of white rice?
Yes, you can substitute brown rice for white rice, but keep in mind that brown rice may take longer to cook. - Can I add other vegetables to the pancakes?
Absolutely! You can add vegetables like spinach, bell peppers, or sweet potatoes to enhance the flavor and nutrition. - Can I make this recipe vegan?
Yes, you can replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) or another egg substitute. - What can I serve with these pancakes?
These pancakes pair well with a side of sour cream, Greek yogurt, or a fresh salad. They can also be served as a side dish with grilled meats or fish. - Can I bake these pancakes instead of frying?
Yes, you can bake them in the oven at 180°C (350°F) for about 15-20 minutes, flipping halfway through for even browning. - How do I keep the pancakes from falling apart?
Make sure to squeeze out excess moisture from the grated vegetables before mixing them into the batter. Adding a bit more flour will also help bind the mixture. - Can I make the batter ahead of time?
Yes, you can prepare the batter ahead of time and store it in the fridge for up to 24 hours before frying the pancakes. - What type of oil is best for frying?
Olive oil or vegetable oil works well for frying these pancakes. If you prefer, you can also use avocado oil for a neutral taste and high smoke point. - Can I add cheese to the pancakes?
Yes, adding grated Parmesan or cheddar cheese to the batter will add an extra layer of flavor. - Can I freeze these pancakes?
Yes, you can freeze the cooked pancakes. Let them cool completely, place them in an airtight container, and freeze for up to 1 month. Reheat in the oven or pan when ready to serve.