100g rice
1 onion
fresh parsley
2 tablespoons ground flaxseed + 3 tablespoons hot water
salt
black pepper
1 teaspoon turmeric (curcuma)
2 teaspoons savory (chubritsa) seasoning
2 tablespoons potato flour
2 tablespoons cornmeal
oil for frying
Ingredients for pea puree:
green peas (fresh or frozen)
salt
black pepper
1 tablespoon olive oil
Instructions - puree:
Place the peas in a steamer and cook for 3 to 5 minutes, or until tender. Blend it. Add salt, pepper and olive oil. Mix well.
Instructions - pancakes:
Peel carrots and onion. Grate carrots on the large holes of a box grater or using a food processor's grating attachment. Cook the rice according to package directions (about 15 min). Then rinse in cold water, drain and put to one side. Dice the onion. Chop parsley finely. In a small bowl, add the flaxseed meal and water. Stir to combine. Add grated carrot, rice, parsley, onion, flaxseed meal and spices to a mixing bowl. Mix well. Then, add potato flour and cornmeal. Mix all the ingredients. Form small balls, make them flat with your hands to form small pancakes. Fry on vegetable oil.
Serve on pea puree.
