Vegetable Rice Pancakes — 50min | Recidemia

Ingredients

• 3 cups cooked brown rice
• 1 cup shredded carrots
• ½ cup minced onion
• ½ cup whole wheat or all-purpose flour
• ¼ cup chopped fresh parsley
• 1 clove garlic (minced)
• 1 teaspoon seasoned salt
• ¼ teaspoon dried basil leaves
• ¼ teaspoon ground black pepper
• 2 unit eggs (beaten)
• ¼ cup vegetable oil
• 1 unit light sour cream or yogurt for garnish (optional)