Vegetable rice pancakes
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Cooked brown rice |
| 1 | cup | Grated carrots |
| ½ | cup | Finely chopped onions |
| ¼ | cup | Snipped fresh parsley |
| 1 | Garlic clove; minced | |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Ground black pepper |
| 2 | Eggs; beaten | |
| ½ | cup | Whole wheat flour OR- all-purpose flour |
| ¼ | cup | Vegetable oil |
Directions
Combine all ingredients except oil. Form into 12 thin patties, pressing firmly with hands. In large skillet, cook patties in heated oil until brown, turning once. Serve with dairy sour cream or yogurt, if desired.
Each serving provides: * 243 calories * 5.7 g. protein * 11⅗ g. fat * 29⅗ g. carbohydrate * 390 mg. sodium * 91 mg. cholesterol NOTE: Optional ingredients are omitted from the nutritional calculations. When ingredient options appear in a recipe, the first ingredient choice is used for calculation.
Source: Brown Rice Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias