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Rice pancakes
 
 
4 ServingsPTM50 min

Rice pancakes


A tasty recipe. The vegetarian lunch contains the following ingredients: basmati rice (AH), semi-skimmed milk (AH), eggs ((AH), beaten), dried Italian herbs (12g, AH), mature goat cheese (grated), rice oil (bottle 500ml , King), arugula, sundried tomatoes ((jar of 295 g, AH) and in strips).

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Directions

  1. Boil the rice in the milk according to the instructions on the package. Drain and leave to dry for 20 minutes and cool to lukewarm. Stir in the rice with a fork and mix in the eggs, Italian herbs, cheese and pepper and salt.
  2. Heat 1 tbsp oil in a large frying pan and add 6 portions of the rice batter. Bake the pancakes in 2-3 min. Per side until golden brown and done. Bake 6 pancakes in 2 tbsp oil.
  3. Divide the 12 pancakes over 4 plates and garnish with the arugula and sundried tomatoes.


Nutrition

435Calories
Sodium33% DV785mg
Fat35% DV23g
Protein36% DV18g
Carbs12% DV37g
Fiber12% DV3g

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