Rice Patties

Hearty Rice Patties with a Quick Blueberry Sauce

This recipe caught my eye because I gravitate towards any food that looks like a pancake.  What a fabulously tasty discovery (and a really handy way of using up leftover rice).

Depending on the amount of egg you use, you can create anything from a firm small patty to a large eggy rice-omelet.  I have had variations of this dish for breakfast and dinner – Sweet, savory, all is possible. Personally I think I prefer the savory version (but that might just be ‘cause I adore melted cheese).

Savory Rice Pancake

(Based on AH Magazine 08-2011 Glutenvrije rijstpannenkoeken)
1 serving

1 cup of cooked rice (1/2 cup / 60g of uncooked rice)
1 egg white –> 5 small patties
1 eggs –> pancake
2 eggs –> omelet like pancake
pepper or sugar
a little oil for frying

(in the original recipe 2 eggs are used and 500ml milk is added)



  1. Blend the rice in food processor until smooth.
  2. Add egg and seasoning.
  3. Heat frying pan and oil.
  4. Make one large pancake (if you used 1-2 eggs).
  5. Make patties (if you used 1 egg or 1 egg white). To get the patties shaped perfectly you can use a food decoration ring straight in the frying pan and then drop the batter into it.
  6. Fry the patties on both sides as if they were pancakes (they take a little longer than the average pancake).


Tips & Variations

For a savoury version

  • Add chopped spring onion to the batter
  • Once you have flipped the pancake sprinkle with grated cheese

For a sweet version

  • Heat frozen blueberries to serve on the side.
  • Or briefly stew some apples. Once they are cooked mix in a pinch of cinnamon.

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