Stuffed Rice Pancakes from The Cook's Companion: A step-by-step guide to cooking skills including or

Ingredients

• 150 g (5 oz) ground rice
• 1 large egg (size 1–2), beaten
• 3 pinches cayenne pepper
• 1 level teaspoon salt
• 25 g (1 oz) plain flour
• Generous handful of fresh coriander leaves
• 3–4 tablespoons natural yogurt
• 125 g (4 oz) frozen petits pois
• 6 hard-boiled large eggs (size 1–2), chopped fairly finely
• Salt
• 50 g (2 oz) butter
• 2 cloves garlic, chopped
• 450 ml (¾ pint) milk
• Groundnut oil
• 250 ml (8 fl oz) milk
• Cayenne pepper
• 2 1/2 cm (1 in) piece fresh root ginger, peeled and chopped
• 75 g (3 oz) creamed coconut, broken roughly into pieces