Crispy Rice Pancakes
 with Potato and Chickpeas

Ben O'Donoghue

Ingredients:

  • 1/2 cup cooked long-grain rice (from about 40g uncooked rice)
  • 1 cup (200g) rice flour
  • 1 cup (250ml) coconut milk
  • 2 potatoes, peeled, cut into 1.5cm pieces
  • 1 tbs sunflower oil
  • 1/2 tsp cumin seeds
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 tsp grated ginger
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground coriander
  • 200g canned chickpeas, rinsed, drained
  • 1 tomato, roughly chopped
  • 1/2 cup (60g) frozen peas, blanched, refreshed
  • 1 cup coriander leaves, roughly chopped
  • 1/4 cup mint leaves, roughly chopped
  • Sweet chilli sauce, to serve

Method:

  1. Place the rice, rice flour, coconut milk and 1 cup (250ml) water in a food processor and whiz until smooth. Transfer to a jug, season with salt, then cover and set aside to rest for 30 minutes.
  2. Place the potato in a pan of cold, salted water. Bring to the boil over medium-high heat and simmer for 4-5 minutes or until just tender. Drain and set aside.
  3. Heat oil in a frypan over medium-high heat. Cook cumin, stirring, for 1 minute or until fragrant. Add onion and garlic and cook, stirring, for 3-4 minutes until onion starts to soften. Add ginger, turmeric and ground coriander and cook, stirring, for 1 minute or until fragrant. Add potato and chickpeas and cook, stirring, for 3-4 minutes until potato is just golden. Add tomato and peas, and cook for a further 2 minutes. Stir in the coriander and season, then remove from heat and keep potato filling warm.
  4. Heat a lightly greased crepe pan over medium-high heat. Ladle 1/2 cup batter into the pan, spreading it with the back of the ladle. Cook for 2 minutes or until golden underneath. Spoon one-quarter of the filling over half the pancake, then use a palate knife to turn the uncovered half of the pancake over the filling. Slide onto a warm plate. Repeat with remaining batter and filling to make 4 pancakes.
  5. To serve, scatter pancakes with mint and drizzle with sweet chilli sauce.

For chef quality results, we recommend using Anolon cookware!

Similar Recipes

Steak with Pepper Sauce

Steak with Pepper Sauce

Ingredients: Serves: 2-4 2 x 250g T-bone or Rump steak Sea salt 2 Tbsp Olive oil 2 Tbsp Butter 1 brown onion, diced 2-3 cloves garlic, finely chopped 1 tsp dried chilli flakes 2 tsp dried mixed herbs 40 ‘twists’ cracked black pepper 2 chicken stock cubes, crumbled 2-3...

Roasted Pumpkin, Pumpkin Seed and Miso Puree

Roasted Pumpkin, Pumpkin Seed and Miso Puree

Ingredients: Crown Pumpkin (or similar) Pumpkin Puree: 250g Pumpkin seeds 100g Miso 500g Spanish Onion 100g Butter Method: Pumpkin Puree: Roast pumpkin seeds at 200 degrees until golden Sweat down onions in butter until nice and golden Once all cooked blitz together...

Pork Meatballs in White Wine and Sage

Pork Meatballs in White Wine and Sage

Ingredients: 1kg pork mince 1 brown onion, finely diced 2 cloves garlic, finely diced 1 cup grated parmigiano cheese 1 egg 1/2 cup fresh breadcrumbs Plain flour, for dusting White Wine Sauce: 2 cups white wine 1 bunch sage leaves 2 sprigs of rosemary 2 bay leaves 6...

Beef and Lemongrass Betel Leaf Rolls

Beef and Lemongrass Betel Leaf Rolls

Ingredients: Serves: 4-6 500g beef mince 3 lemongrass stalks, white part only, grated 3 spring onions, white and green separated, each finely chopped 1 large clove garlic, grated ½ cup chopped coriander (stems included) 1 Tbsp fish sauce 1 Tbsp caster sugar 1 tsp salt...

BBQ Quail with Pancetta and Sage

BBQ Quail with Pancetta and Sage

Ingredients: Recipe brought to you with the help of our friends at Wine Selectors Serves: 4 Four quails 2 cloves of garlic, peeled and finely chopped 6-8  leaves of sage, finely chopped Sea salt and cracked pepper 8 strips smoky pancetta Olive oil Lemon halves for...

Creamy Tarragon Chicken

Creamy Tarragon Chicken

Ingredients: Serves: 4 2 tablespoon olive oil 3 garlic cloves, crushed 500g chicken breast, whole 1 brown onion, finely diced 1 cup dry white wine 1 cup cream 2 tablespoons tarragon, coarsely chopped 1 teaspoon cornflour serve with steamed rice and blanched broccolini...

Print Friendly, PDF & Email
SQUID - FEATURE

Join our mailing list to receive the latest news and updates from My Market Kitchen

You have Successfully Subscribed!