Crispy and Savory Anchovy Rice Pancakes: Perfect for Kids!
Super Simple Anchovy Rice Pancakes with Leftover Rice
Create simple yet delicious anchovy rice pancakes using leftover rice and anchovies. They make a great snack for kids or a side dish, offering a crispy, savory texture packed with nutrition.
Key Ingredients- Leftover cooked rice or warm rice (about 1 bowl)
- Small dried anchovies (bandeng) 1/2 cup (adjust to taste)
- Carrot 1/4, finely minced
- Onion 1/4, finely minced
- Scallion (white part) 1/4 stalk, finely minced
- Eggs 2
- Salt, a pinch
- Black pepper, a pinch
Cooking Instructions
Step 1
First, place the prepared rice into a mixing bowl. Add the finely minced carrot, onion, and scallion. Mince the vegetables very finely so the pancakes have a tender texture. Crack in 2 eggs, then add a pinch of salt and pepper to your liking. (Tip: Using only one egg might make the batter too wet; using 2 or even 2.5 eggs will help the batter bind better.)
Step 2
Now, add the small dried anchovies as desired. There’s no need to pre-cook or wash them; you can use them directly. If the anchovies are large, you can cut them with scissors to make them easier for children to eat.
Step 3
Using a spatula or spoon, thoroughly mix all the ingredients until well combined. Gently mix to avoid mashing the rice grains, ensuring everything binds together. If the batter seems too wet, you can add a little flour or breadcrumbs.
Step 4
Heat a non-stick frying pan over medium-low heat and add a generous amount of cooking oil. Scoop spoonfuls of the batter and carefully shape them into small, flat, round pancakes. Be careful not to overcrowd the pan, and place them gently so they maintain their shape.
Step 5
Cook the pancakes until golden brown and crispy on both sides. Fry each side for about 2-3 minutes, ensuring they are cooked through. Once they are golden and crispy on the outside and moist on the inside, transfer them to a plate. Your delicious anchovy rice pancakes are ready to serve! They are best enjoyed warm.
