Crispy Rice Pancakes Recipe

Prepare batter

In a large bowl, combine 2 cups cooled cooked short-grain rice, 3 tbsp all-purpose flour, 2 tbsp cornstarch, and 1 tsp baking powder. Use a fork or potato masher to break some rice grains so mixture holds together but still has texture. Stir in 3 tbsp finely chopped green onions, 1 tsp minced garlic, 1 tbsp soy sauce or tamari, 1 tsp sesame oil, 3 tsp salt, and 1/2 tsp black pepper. Mix until evenly combined. If mixture seems too dry to hold when pressed, add 1–2 tbsp water; if too wet, add 1 tbsp more flour or 1 tbsp panko (optional).

Pan-fry pancakes

Heat a large nonstick or cast-iron skillet over medium heat and add 1–2 tbsp neutral oil. When oil shimmers, spoon about 3 tbsp of rice mixture per pancake into skillet and gently flatten to 1/2-inch thickness using the back of the spoon. Cook 3–4 minutes without moving until bottom is golden brown and crisp. Flip carefully and add another 1–2 tbsp oil if needed. Cook 2–3 minutes until second side is crisp and cooked through. Transfer to a paper-towel-lined tray and keep warm in a low oven (100–120°C) while you finish remaining pancakes. Yield: ~8–10 small pancakes depending on size.

Roast aubergine

Preheat your oven to 230°C (450°F) or prepare a gas flame or broiler to char. Prick the aubergine a few times with a fork. If using oven/broiler, place aubergine on a foil-lined tray and roast, turning occasionally, until skin is blackened and flesh is very soft, about 25–35 minutes. If using a gas flame, rotate over the flame until evenly charred and collapsed, about 8–12 minutes. Let the aubergine cool slightly, then halve and scoop out the flesh into a bowl, discarding most skin.

Season aubergine

Mash the roasted aubergine flesh with 1 tbsp olive oil, 1/2 tsp smoked paprika, 1 tbsp lemon juice, 1 tsp tahini (optional), 1/2 tsp salt, and 1/4 tsp black pepper. Adjust seasoning to taste. The result should be a slightly chunky, spreadable mixture to top the pancakes.

Make crispy kale

Preheat oven to 160°C (325°F) if not already warm from pancakes. Toss 4 cups torn kale leaves with 1 tbsp olive oil and 1/2 tsp sea salt until evenly coated. Spread in a single layer on a baking sheet lined with parchment. Bake 10–15 minutes, checking after 8 minutes, until leaves are shriveled and crisp but not burnt. Alternatively, heat a skillet over medium-high and sauté in batches 3–4 minutes until crisp. Transfer to paper towel to drain and keep at room temperature; they will crisp further as they cool.

Assemble: place 2–3 warm rice pancakes per serving on plates. Spoon a generous tablespoon of the fire-roasted aubergine mash over each pancake (or serve aubergine alongside). Scatter a small handful of crispy kale over the top.

Finish: sprinkle 1 tsp toasted sesame seeds, 1 tbsp thinly sliced spring onion, and a pinch (about 1/4 tsp) chili flakes over the pancakes. Serve with lemon wedges on the side for squeezing. Taste and add extra salt or soy/tamari if desired.

Serve immediately while pancakes and kale are crisp. Leftovers: store aubergine mash refrigerated up to 3 days; re-crisp kale in a low oven; gently reheat pancakes in a skillet to restore crispness.