Rice and Vegetable Pancakes

Summary

Ingredients

• 1 can corn
• 4 carrot (s)
• 4 spring onion (s)
• 1 onion (s)
• 4 tablespoon flour
• 2 tablespoon cornstarch
• 3 egg (s)
• 1 tablespoon parsley, chopped
• 200 g rice
• salt and pepper
• Maggi
• possibly Tabasco

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Instructions

1. Cook the rice in a suitable sized saucepan according to the instructions on the packet until it is cooked through.
2. Chop the onion as finely as possible and fry in a pan. Drain the corn. Cut the carrots and spring onions into small pieces. Puree half of it, together with half the amount of corn, in a bowl. Add the rest of the vegetables, crack the eggs and mix with the vegetables. Then add the cornstarch, parsley, the fried onions and the rice and stir well. Slowly sprinkle in the flour and mix well in between. Season the mixture with pepper, salt, paprika and Maggi. If you like a bit of spiciness, you can also add a shot of Tabasco.
3. The dough is a little crumbly, so add a tablespoon-sized portion to the pan, press lightly and fry for 1-2 minutes over medium heat until a relatively firm surface has formed. Turn carefully and fry until golden brown on both sides.