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Like miniature tortillas, these
flavorsome little rice pancake are delicious served hot, either
plain or with tomato sauce for dipping. They also make an excellent
scoop for any soft vegetable mixture or dip, such as hummus,
guacamole, baba ganoush, tahini or mustard dip.
Ingredients
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1 potato, grated
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4 spring onions, thinly sliced
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1 garlic clove, finely chopped
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1 tbsp chopped fresh parsley
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3 large eggs, beaten
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2 tbsp olive oil
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115 gram cooked long grain white rice
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1 tsp paprika
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salt and black pepper to taste
Method
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Heat half the olive oil in a large pan
and stir fry the rice, with the potato, spring onion and garlic,
over a high heat for 3 minutes, until golden.
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Tip the rice and vegetable mixture into a
bowl and stir in the parsley and eggs, with the paprika and salt and
pepper to taste. Mix well to combine thoroughly.
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Heat the remaining oil in the frying pan
and drop in large spoonfuls of the rice mixture, leaving room for
spreading. Cook the tortilas for 1-2 minutes on each side.
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Drain the tortilas on kitchen paper and
keep hot while cooking the remaining mixture. Serve hot. Serves 4.
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