Galette de riz cuit avec des restes de riz

Ingrédients

• 2 cups cooked rice
• 1 teaspoon salt
• 2 tablespoons finely chopped onions
• 1/4 cup plain flour
• 1 egg
• 1-2 scotch bonnet ((finely chopped))
• drops of soy sauce ((optional))
• oil for shallow frying

Préparation

1. 1

   In a bowl place soft cooked rice, salt, onions and flour.

2. 2

   Squeeze to mix with your hand to blend well, break down the rice a little and coat with flour.

3. 3

   Beat egg in a small bowl and add to the rice. Add scotch bonnet and mix well.

4. 4

   Cover and place in the fridge for 10 minutes to marinate.

5. 5

   Put 2 tablespoons vegetable oil in a frying pan over medium-low heat, when hot, drop 1/4 cup of pancake batter.

6. 6

   Flatten and leave to fry and toast. It might stick to the pan initially, don't force it to move it will move once that side starts to brown.

7. 7

   Fry to golden brown or brown depending on how well toasted you want it to be.

8. 8

   Flip to brown the other side.

9. 9

   Serve with a chilli dip, soy sauce, akamu (pap, corn paste gruel), custard, pepper soup, salsa, ketchup, salad etc.