Rice Pancakes with Leek and Feta

Crispy pancakes made from leftover rice, flavored with mild leek and savory feta. A quick main dish that turns leftovers into a new meal.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 300 g Cooked rice (from the day before)
• 2 pc Eggs
• 150 ml Milk
• 60 g Wheat flour
• 1 pc Leek
• 100 g Feta
• 0.5 bunch Parsley
• 2 tbsp Cooking oil for frying
• Salt
• Pepper

Method

1. Trim the leek, halve it lengthwise, slice it into thin rings and wash thoroughly.
2. Wash the parsley and chop it finely. Crumble the feta.
3. Whisk together the rice, eggs, milk and flour in a bowl until a smooth batter forms. Season with salt and pepper.
4. Fold the leek and feta into the batter.
5. Heat some oil in a non-stick pan. Pour about a quarter of the batter per pancake into the pan and spread it flat.
6. Fry the pancakes over medium heat for about 3 minutes, flip them and cook for another 3 minutes until golden brown. Repeat with the remaining batter and oil.
7. Sprinkle the pancakes with chopped parsley and serve warm.