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Serves 2 | Prep Time 10 minutes | Cook Time 10 minutes
4 pieces Eden Sprouted Brown Rice Mochi
or Eden Sweet Brown Rice Mochi
1 tsp Eden Extra Virgin Olive Oil, for sautéing the vegetables
1/4 cup thinly sliced onions
1/4 cup thinly shredded cabbage
1/4 cup julienned carrots
1 pinch Eden Sea Salt
1 tsp Eden Sesame Oil, for frying the pancakes
Heat 1 tsp. oil in a medium skillet and sauté the vegetables for 4 to 5 minutes until tender. Heat the remaining oil on a pancake griddle. Sprinkle 1/4 of the grated mochi on the griddle forming a circle. Place 1/2 the sautéed vegetables on top of the mochi. Sprinkle 1/4 of the grated mochi on top of the vegetables. Press down with a spatula. Cook on medium-low for about 2 minutes or so until the mochi on the bottom sticks together. Flip the pancake over and cook another 2 to 3 minutes until mochi starts to puff. Remove and place on a plate. Repeat the steps to cook the remaining pancake. Serve with a little shoyu and finely grated fresh ginger root to dip the pancakes in.
Variations: Stuff the pancakes with cooked fruit.