Rice pancakes

Name: Rice pancakes
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 150 g basmati rice; 1 liter semi skimmed milk; 3 Eggs (AH), beaten loose; 1 el dried Italian herbs jar of 12 g,; 75 g mature goat's cheese grated; 3 el rice oil bottle of 500 ml, King; 50 g arugula; 6 Sun dried tomatoes (jar of 295 g, AH), in strips

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).

Ingredients

Directions

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.
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.
Divide the 12 pancakes over 4 plates and garnish with the arugula and sundried tomatoes.

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Nutrition

435Calories

Sodium33% DV785mg

Fat35% DV23g

Protein36% DV18g

Carbs12% DV37g

Fiber12% DV3g

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