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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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Ingredients
Directions
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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.
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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.
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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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