Saffron Rice Latkes
So I had a bit of leftover saffron seasoned rice and decided that this humble leftover would be a perfect base for a rice based version of latkes! My Saffron Rice Latkes make use of delicious saffron seasoned rice, organic lima beans,organic parsley, onion and bell pepper with protein rich free range eggs! Latkes make a perfect breakfast, lunch or supper pancakes that are filled with flavor and nutrition. My Saffron Rice Latkes are quick and easy to prepare; a pan fry delicacy! For a vegetarian entrée, serve with a crisp green salad and a dry white wine! Enjoy!
1&1/2 cups of leftover saffron seasoned rice, or any cooked rice will do
3 free range eggs, beaten
1/2 organic onion, chopped
1 organic baby red bell pepper, chopped
1/2 cup organic frozen Lima beans, defrosted
1/2 bunch organic flat leaf parsley, chopped
Salt and pepper to taste
1/4 cup extra virgin olive oil
In a medium mixing bowl combine the 1st seven ingredients, mix well
Heat the olive oil on medium high in a cast iron skillet
Drop large spoonfuls of the rice/egg mixture into the hot oil
Press spoonfuls of mixture with a spatula
Cook for 3 minutes, undisturbed
Flip pancakes and cook for another 3 minutes
Gently remove pancakes from pan with spatula and drain on paper towel
Transfer pancakes to a serving plate
Serve with a crisp salad and a dry white wine, Enjoy!
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