Lenten pancakes of rice and peas
A simple and budget-friendly dish for the Lenten table - pancakes made of rice and peas. They differ from the classic recipe for pancakes or pancakes in both ingredients and cooking techniques. The unusual pancakes take a long time to cook, but you do not even need to boil peas and rice - they are simply steamed and infused. Such original pancakes with rich pea flavor are definitely worth trying! Products (for 2 servings)
Rice - 150 g
Dry chopped peas - 50 g
Water - 100 ml
Ground turmeric - 1,5 tsp.
Ground paprika - 1 tsp.
Salt - 1 tsp.
Vegetable oil (for frying) - 2-3 tablespoons (40 ml
Prepare the products according to the list.
I used long-grain rice, but round-grain rice will do.
If you like, you can replace the paprika with a pinch of ground red pepper.
Boil 1 litre of water.
Rice and peas wash well with running water and put into bowls. Pour boiling water over the rice and peas, cover and leave on the table for about 8 hours to swell.
I steamed the rice and peas separately, but you can combine and steep them in one deep bowl.
Then drain the water, rinse the rice and peas and put them in the bowl of a blender.
Grind on high speed, about 3 to 4 minutes, until as homogeneous as possible. I do not have a powerful blender, so the mass came out with small grains - this is acceptable.
Add paprika, turmeric, salt and water. Stir to combine.
Put a bowl with the rice and pea mixture into the fridge for about 24 hours.
After that, heat vegetable oil in a frying pan over medium heat. Spoon the mixture into the pan about 1 to 2 tbsp, forming small pancakes. Fry for about 2 minutes on each side, until brown.
Place fried pancakes on a paper towel to absorb excess oil.
Lenten rice and peas pancakes are ready.
Bon appetit