Description
Delight in the crispy texture of these rice pancakes, perfectly paired with a zesty dipping sauce that elevates the flavors.
Ingredients
Scale
- 1 cup flattened rice (poha)
- 1/2 cup finely chopped onions
- 1/2 cup finely chopped bell peppers
- 1 beaten egg (or egg substitute)
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp black pepper
- Fresh cilantro or green onions, chopped
- Peanut oil or vegetable oil for frying
Instructions
- Soak the flattened rice in warm water for about 10 minutes until softened, then drain well.
- In a large mixing bowl, combine the soaked rice, chopped onions, bell peppers, and spices. Add the beaten egg or egg substitute and mix until fully incorporated.
- Pour oil into a skillet over medium heat.
- Form small patties and place them in the hot skillet, avoiding overcrowding.
- Fry for about 3-4 minutes on each side until golden brown and crispy.
- For the dipping sauce, mix soy sauce, sesame oil, chili paste, and lime juice in a small bowl.
- Serve the pancakes warm with the dipping sauce on the side.
Notes
Ensure the oil is hot enough before adding the pancake mixture to achieve a crispy texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 pancake
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg
Keywords: crispy rice pancakes, vegetarian appetizers, spicy dipping sauce