Creamy rice, cheese and egg pancakes

Today we bring you a delicious recipe for rice, cheese and egg pancakes They are fantastic for using up rice that is a little stale or leftover risotto. So sign up for this great recipe for using rice. For the filling it is essential to use cheese and also eggs, since the latter will help us amalgamate the dough and form this wonderful crust when we fry them.

This recipe is fantastic to have as a starter and snack with friends. It is somewhat similar to Italian arancini, these stuffed, breaded and fried rice balls, but a little simpler. And, as we know that you are passionate about these types of recipes, we tell you that we are already working on two truly spectacular versions of arancini, stay tuned! But, for now, let's go with these pancakes. You're going to love them!

What do we accompany them with?

Well, they are so delicious that even with a splash of lemon they would be perfect. But you can also accompany them with your favorite sauce. In the photo, we have accompanied it with Italian tomato sauce. However, as I tell you, just with a splash of lemon they would be spectacular, so from there, with whatever you like the most: tomato, mayonnaise, pink sauce, soy sauce... to your liking!

Creamy rice, cheese and egg pancakes

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You are going to love these creamy rice, cheese and egg pancakes. Tasty, juicy and delicious to serve as a starter or share a snack with friends.

• Irene Arcas

• Kitchen: Italian company
• Recipe type: incoming
• Calories: 200
• Rations: 10

• Preparation time: 1H
• Cooking time: 15M
• Total time: 1:15 p.m.

Ingredients

• 200 g of risotto or very cooked white rice
• 150 g of mozzarella cheese
• 50 g of cream for cooking
• 30 g onion
• 1/2 teaspoon of nutmeg
• 1 teaspoon of dried oregano
• a pinch of freshly ground black pepper
• 1 / 2 teaspoon salt
• 3 eggs
• oil for frying

Preparation

1. We put the onion in the glass and chop it 5 seconds, speed 5. We lower the remains and repeat.

2. We add the rice, cream, eggs, spices, salt and pepper to the glass. We mix 15 seconds, speed 1, left turn. We dump the mixture into a bowl.

3. We form the pancakes with oiled or water-wet hands. We place them on a tray well separated from each other and put them in the refrigerator for 1 hour.

4. We fry them over medium-high heat. When they are golden on the outside, we remove them to a absorbent paper. We place them on a tray, with our favorite sauce and a slice of lemon and enjoy!