Description
Delicious crispy rice pancakes served with a zesty spicy dipping sauce, perfect for gatherings or a cozy night in.
Ingredients
Scale
- 2 cups cooked and cooled jasmine rice
- 2 large eggs
- 1/2 cup all-purpose flour (or almond flour for gluten-free)
- 2 cloves fresh garlic, minced
- 1/4 cup green onions, chopped
- Fresh cilantro or parsley, to taste
- 1/4 cup soy sauce
- 1 tablespoon chili paste
- 1 tablespoon fresh lemon juice
- 1 tablespoon oil for frying
Instructions
- Cook the rice according to package instructions and let it cool to room temperature.
- In a large bowl, combine cooked rice, eggs, flour, garlic, green onions, and herbs. Mix until well incorporated.
- Preheat a non-stick skillet over medium heat and add oil.
- Scoop about 1/4 cup of rice mixture and flatten into pancake shape.
- Cook pancakes for 3-4 minutes on each side until golden brown.
- In a separate bowl, mix soy sauce, chili paste, and lemon juice for the dipping sauce.
- Serve warm with dipping sauce on the side.
Notes
For a vegan option, substitute with flax eggs. Allow the mixture to rest for 10 minutes before forming pancakes for better texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 pancake
- Calories: 220
- Sugar: 2g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg
Keywords: crispy rice pancakes, spicy dipping sauce, appetizer, comfort food, easy recipe