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Share your recipes March 2013

Rainbow Kitchen

Rice or Lentil Pancakes

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(From An Everlasting Meal by Tamar Adler, Scribner, 2011)

Overcooked rice or lentils should be turned into little pancakes and pan-fried. This is a truly delicious solution.

Press out any excess liquid by putting mushy rice or lentils in a colander and pressing down with your hands or a kitchen towel. Taste them for salt. Heat a little olive oil in a nonstick frying pan. Once the oil is hot, use your hands to form pancakes about 2 to 3 inches around and carefully place them into the hot pan. Adjust the heat to keep them cooking well and sizzling, but not burning.

Let the pancakes cook on their first side until you see a browned surface begin to spread up their sides. Try not to move them around or prod them too much. Turn each one over quickly and cook it on its second side until it’s nicely browned.

If the mixture doesn’t stay together when you press it into cakes, add a little beaten egg. This also works with gluey mashed potatoes: dust them lightly first in flour, then dip them in beaten egg, then coat them in breadcrumbs before frying as above.

These are wonderful topped with a little spoonful of creme, fraiche or sour cream and a few chopped chives.

 


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