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Savory Rice Pancakes

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 pieces
Calories 250
Delight in these crispy, savory rice pancakes infused with vegetables and seaweed, perfect for a quick snack or light meal.

Ingredients

Rice and Vegetables

  • 2 cups cooked rice (cooled)
  • 1 cup finely chopped vegetables of choice
  • 2 dry seaweed sheets seaweed sheets
  • 2 eggs beaten eggs
  • 1 tablespoon sesame oil
  • 1-2 tablespoons low-sodium soy sauce (can use any of your favorite condiments)
  • 2 tablespoons avocado oil, divided

Instructions 

  • Sauté chopped vegetables in a skillet with 1 tablespoon of oil until softened.
  • Mix cooked rice, sautéed vegetables, sesame oil, and soy sauce in a bowl.
  • Place a seaweed sheet shiny side down, spread rice mixture over half, then fold and press.
  • Cut folded seaweed into 6 pieces with scissors.
  • Dip each piece in beaten eggs, then cook in a skillet with oil until golden and crispy.

Notes

Ensure rice is cooled before mixing to prevent sticking.
Calories: 250kcal
Cost: $10
Course: Appetizer, Snack
Cuisine: fusion
Keyword: Rice, Seaweed, Vegetables