This is a Korean dish which is great for leftover rice! I served this with sweet chilli sauce and shredded jicama (yambeam).
Split Pea, Rice & Vegetable Pancakes
200g dried split green peas
100g dried rice (1 cup cooked)
1/2 cup GF plain flour
2 egg replacers
1 cup water
1 carrot, sliced into matchsticks
1/2 green capsicum, sliced into matchsticks
1/2 red capsicum, sliced into matchsticks
6 spring onions, sliced into matchsticks
3cm ginger, grated
2 cloves garlic, crushed
2 tsp Tamari soy sauce
2 Tbls oil
1 Tbls sesame oil
Sliced green onions for garnish
Sweet chilli sauce for dipping
In a medium pot rinse split green peas & rice until water in clear then fill with water so that it is at least 2 inches above split peas & rice. If using cooked rice then just omit from boiling.
Boil, them simmer on medium for around 25 minutes until the green peas are tender.
In a food processor pulse the flour, egg replacer, split green peas, rice and 1 cup of the water until smooth.
Transfer mixture to bowl and stir in vegetables, soy sauce, ginger & garlic.
Mix the oils in a small bowl and brush a large frying pan with the mixture.
Heat on a medium heat and pour 2 Tbls of the batter at a time, cooking for 3-5 minutes then flipping on the other side and cooking for a further 3 minutes.
Serve with sweet chilli sauce and sides of your choice.