Thai Rice Pancakes

Serves 8 (makes 16 4-inch pancakes)

30 minutes or fewer

Why haul out a wok when you can get all the exotic flavors of Thai fried rice in these little pancakes? Make them with any kind of leftover rice, and serve them as an appetizer—garnished with grated carrots or mango slices—or for a light lunch with a green salad dressed in a sesame-ginger vinaigrette. Sriracha is a Southeast Asian hot chile sauce, available in the Asian foods section of many supermarkets.

2 large eggs
¼ cup low-fat coconut milk
¼ cup chopped cilantro
1 Tbs. minced ginger
2 cups cooked rice
1 bunch green onions, chopped (about 1 cup)
⅓ cup chopped unsalted peanuts
¼ cup all-purpose flour
⅛ tsp. sriracha chile sauce or other hot sauce, optional

Whisk together eggs and coconut milk in large bowl. Stir in cilantro and ginger. Add rice, green onions, peanuts, flour and hot sauce, if desired, and mix well. Add a dash of salt and a grating of fresh black pepper, if desired.
Heat large nonstick skillet coated with cooking spray over medium heat. Drop 1⁄4-cup dollops of batter onto hot skillet. Smooth batter into flat rounds with spatula. Cook 4 to 5 minutes, or until bottoms are golden brown. Flip pancakes, and cook 3 to 4 minutes more, or until both sides are browned and crispy. Remove pancakes to warm plate, and repeat with remaining batter. Serve immediately.

February 2006