Serves
4
Prep Time
20 minutes
Cooking Time
20 minutes
Ingredients
- 500g packet frozen Birds Eye Cauliflower Veggie Rice
- 3 eggs, lightly beaten
- 1 cup grated tasty cheese
- 2 tablespoons self raising flour
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- 3 tablespoons olive oil
- 200g Swiss brown mushrooms, sliced
- Breakfast sides, of choice
Method
STEP 1Defrost frozen Birds Eye Veggie Rice in the refrigerator. Once defrosted, squeeze excess moisture from cauliflower rice using a muslin cloth, clean chux or through a fine sieve.
STEP 2
In a medium bowl, combine veggie rice, eggs, cheese, flour, paprika and oregano. Season to taste.
STEP 3
Heat 1 tablespoon oil in a non stick frypan over medium-high heat. Cook pancakes one at a time. Spoon a quarter of the mixture into the pan pressing down with a spatula to flatten to 10cm and 1cm thick. Cook for 2-3 minutes on both sides until golden brown. Add more oil to frypan between cooking pancakes, if required. Remove pancakes from pan, place onto absorbent paper and keep warm.
STEP 4
Wipe frypan clean, heat remaining oil and add mushrooms. Cook for 4-5 minutes stirring regularly until golden. Serve mushrooms with cauliflower pancakes and breakfast sides of choice.
Tips
Divide mixture into 8 portions to make 2 smaller pancakes per serve.