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September 28, 2016

Looking for a great breakfast inspired dish, you can eat for lunch and dinner? These pancakes are a creative way to get your kids to eat their veggies with full enthusiasm!



1Combine the rice, onions, carrots, baby corn, cabbage, parsley, garlic and flour in a large mixing bowl, stirring to combine thoroughly. Beat two eggs in a separate bowl and add to the mix. Combine. Can add a few drops of water if the mixture seems too thick.

2Form into palm-size patties. Heat the oil in a frying pan and cook the pancakes till brown and heated thoroughly, about 5 mins per side. Season with salt, right after removing them from the pan.


1 cup basmati rice, cooked

6 green onions, sliced

2 carrots, shredded

5 pieces baby corn, finely chopped

½ cup cabbage, finely shredded

¼ cup parsley

2 cloves of garlic, grated

2 eggs

2 tbsp flour

1 tsp rice flour

salt and pepper to taste

olive oil for cooking