Vegetable Rice Pancakes

Description

Makes 6 servings.

Ingredients

• 3 cups cooked brown rice
• 1 cup shredded carrots
• ½ cup minced onion
• ½ cup whole wheat or all-purpose flour
• ¼ cup chopped fresh parsley
• 1 clove garlic, minced
• 1 teaspoon seasoned salt
• ¼ teaspoon dried basil leaves
• ¼ teaspoon ground black pepper
• 2 eggs, beaten
• ¼ cup vegetable oil
• light sour cream or yogurt for garnish (optional)

Directions

1. Combine rice, carrots, onion, flour, parsley, garlic, salt, basil, egg and pepper. Form into 12 thin patties, pressing firmly with hands.
2. Cook several at a time in heated oil in large skillet until golden brown, turning once. Drain on paper towels.
3. Garnish with sour cream or yogurt, if desired.

Nutritional information

Each serving provides: 243 calories, 5.7 g Protein, 11.6 g Fat, 29.6 g Carbohydrate, 390 mg Sodium, 91 mg Cholesterol

Note: optional ingredients are omitted from the nutritional calculations. When ingredient options appear in a recipe, the first ingredient choice is used for calculation.