Rice buffers leftovers

For 8 of my rice pancakes you need: 250 g of rice from the day before (or the day before 😅) 2 eggs 1 carrot, grated 1 spring onion, chopped 1 heaped tablespoon flour, salt, pepper Mix all the ingredients together and fry them in a pan in a little oil. I add 2 tablespoons of the mass to the pan and form the buffers in the pan nicely round (the mass is still falling apart). The egg stalls due to the heat and you can use the buffers after about 4-5 minutes.

Source by eatwithsarah

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