Vegetable Rice Pancakes
Transform your leftover rice into a flavorful and wholesome delight with these Vegetable Rice Pancakes! Packed with grated carrot, zucchini, aromatic cumin, and a touch of turmeric, these savory pancakes offer the perfect balance of nutrition and taste. The combination of all-purpose and rice flours ensures a crisp, golden exterior, while the cooked rice provides a soft, satisfying texture. Ready in just 35 minutes, these pancakes are easy to whip up and make for an excellent breakfast, brunch, or snack. Serve them warm with a dollop of yogurt or your favorite chutney for a deliciously vibrant dish that’s sure to become a family favorite. Perfect for quick meals and minimizing food waste, this recipe is a creative twist on classic savory pancakes!
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Recipe Information
Ingredients
- 2 cups Cooked rice
- 1 medium Carrot (grated)
- 1 small Zucchini (grated)
- 1 small Onion (finely chopped)
- 1 small Green chili (finely chopped, optional)
- 2 tablespoons Fresh cilantro (chopped)
- 0.5 cup All-purpose flour
- 0.25 cup Rice flour
- 0.5 teaspoon Cumin powder
- 0.25 teaspoon Turmeric powder
- 0.5 teaspoon Salt
- 0.5 cup Water
- 2 tablespoons Vegetable oil (for cooking)
Instructions
In a large mixing bowl, combine the cooked rice, grated carrot, grated zucchini, chopped onion, green chili (if using), and chopped cilantro.
Add the all-purpose flour, rice flour, cumin powder, turmeric powder, and salt to the vegetable mixture. Mix well to evenly distribute the ingredients.
Gradually add water to the mixture, stirring to form a thick batter that can hold its shape but is still spreadable.
Heat a non-stick skillet or a flat griddle over medium heat and lightly grease it with vegetable oil.
Scoop about 1/4 cup of batter onto the skillet and spread it gently into a round pancake shape, around 1/4 inch thick.
Cook the pancake on one side for 3-4 minutes, or until the edges begin to look set and the bottom is golden brown. Flip it carefully with a spatula.
Cook the other side for an additional 3-4 minutes until golden and cooked through.
Transfer the cooked pancake to a plate and repeat with the remaining batter, adding more oil to the skillet as needed.
Serve the vegetable rice pancakes warm, accompanied by a dipping sauce like yogurt or chutney.
Nutrition Facts
Calories |
1298 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.0 g | 38% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1038 mg | 45% | |
| Total Carbohydrate | 231.3 g | 84% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 8.9 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 138 mg | 11% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 864 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
