Cooked Rice Pancake with Leftover Rice

This cooked rice pancake is light and tastes awesome.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1In a bowl place soft cooked rice, salt, onions and flour.
2. 2Squeeze to mix with your hand to blend well, break down the rice a little and coat with flour.
3. 3Beat egg in a small bowl and add to the rice. Add scotch bonnet and mix well.
4. 4Cover and place in the fridge for 10 minutes to marinate.
5. 5Put 2 tablespoons vegetable oil in a frying pan over medium-low heat, when hot, drop 1/4 cup of pancake batter.
6. 6Flatten 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. 7Fry to golden brown or brown depending on how well toasted you want it to be.
8. 8Flip to brown the other side.
9. 9Serve with a chilli dip, soy sauce, akamu (pap, corn paste gruel), custard, pepper soup, salsa, ketchup, salad etc.