Rice Pancakes with Tomato-olive Salad
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 47 min.
Ready in
Calories:
650
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 650 cal. | (31 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 54 g | (36 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 16.6 μg | (28 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 18 μg | (40 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 470 mg | (12 %) | ||
| Calcium | 493 mg | (49 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 17 g | |||
| Uric acid | 72 mg | |||
| Cholesterol | 221 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
- Ingredients
- 200 grams Long grain rice
- salt
- 400 grams red and purple Cherry tomatoes
- 1 red onion
- 60 grams pitted black Olives
- 4 Tbsps olive oil
- freshly ground peppers
- 3 eggs
- 4 Tbsps Pastry flour
- 150 grams grated Parmesan
- 1 pinch sweet paprika
- clarified butter (for sautéing)
Preparation steps
1.
Cook the rice according to package directions. Drain.
2.
Rinse, core and quarter the tomatoes. Peel, halve and thinly slice the onion. Drain the olives. In a bowl, mix together the tomatoes, onion, olives, olive oil and a pinch of salt.
3.
In a bowl, mix the eggs with the flour, Parmesan, paprika and the drained rice, season with salt and pepper. Add the rice and toss to combine.
Heat the clarified butter in a skillet. Working in batches, drop the rice cheese mixture by tablespoonfuls into the pan and saute the pancakes on each side for about 3 minutes until golden brown. Drain on paper towels and serve with the tomato salad and if desired, a piece of baguette.
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