Family friendly Main Asian

Crispy rice pancakes with potato and chickpeas

Name: Crispy rice pancakes with potato and chickpeas
Prep time: 35 min
Cook time: 30 min
Total time: 65 min
Yield: 4
Cuisine: /asian
Ingredients: 1/2 cup cooked long-grain rice (from about 40g uncooked rice); 1 cup (200g) rice flour; 1 cup (250ml) coconut milk; 2 potatoes, peeled, cut into 1.5cm pieces; 1 tbs sunflower oil; 1/2 tsp cumin seeds; 1 onion, finely chopped; 1 garlic clove, finely chopped; 1 tsp grated ginger; 1/2 tsp ground turmeric; 1/2 tsp ground coriander; 200g canned chickpeas, rinsed, drained; 1 tomato, roughly chopped; 1/2 cup (60g) frozen peas, blanched, refreshed; 1 cup coriander leaves, roughly chopped; 1/4 cup mint leaves, roughly chopped; Sweet chilli sauce, to serve

6 ratings

35m

30m

Crispy rice pancakes with potato and chickpeas

Jump to recipe

by Ben O'Donoghue

Chef, author and TV presenter

Oct 03, 2015

Experience the rich flavours of Malaysia with this vegan pancake dish. Packed with herbs and spices, even meat lovers will be begging for more.

1/2 cup cooked long-grain rice (from about 40g uncooked rice)
1 cup (200g) rice flour
1 cup (250ml) coconut milk
2 potatoes, peeled, cut into 1.5cm pieces
1 tbs sunflower oil
1/2 tsp cumin seeds
1 onion, finely chopped
1 garlic clove, finely chopped
1 tsp grated ginger
1/2 tsp ground turmeric
1/2 tsp ground coriander
200g canned chickpeas, rinsed, drained
1 tomato, roughly chopped
1/2 cup (60g) frozen peas, blanched, refreshed
1 cup coriander leaves, roughly chopped
1/4 cup mint leaves, roughly chopped
Sweet chilli sauce, to serve

Method

1.

Place the rice, rice flour, coconut milk and 1 cup (250ml) water in a food processor and whiz until smooth. Transfer to a jug, season with salt, then cover and set aside to rest for 30 minutes.
2.

Place potato in a pan of cold, salted water. Bring to the boil over medium-high heat and simmer for 4-5 minutes or until just tender. Drain and set aside.
3.

Heat oil in a frypan over medium-high heat. Cook cumin, stirring, for 1 minute or until fragrant. Add onion and garlic and cook, stirring, for 3-4 minutes until onion starts to soften. Add ginger, turmeric and ground coriander and cook, stirring, for 1 minute or until fragrant. Add potato and chickpeas and cook, stirring, for 3-4 minutes until potato is just golden. Add tomato and peas, and cook for a further 2 minutes. Stir in the coriander and season, then remove from heat and keep potato filling warm.
4.

Heat a lightly greased crepe pan over medium-high heat. Ladle 1/2 cup batter into the pan, spreading it with the back of the ladle. Cook for 2 minutes or until golden underneath. Spoon one-quarter of the filling over half the pancake, then use a palate knife to turn the uncovered half of the pancake over the filling. Slide onto a warm plate. Repeat with remaining batter and filling to make 4 pancakes.
5.

To serve, scatter pancakes with mint and drizzle with sweet chilli sauce.