Brown Rice Pancakes

I'm not much of a pancake person -- given a choice between pancakes and waffles, I will always go with the waffles -- but I love "pancakes" made from pre-cooked noodles or rice. These brown rice pancakes contain pre-cooked brown rice, eggs, and vegetables. It's a good way to use leftover rice, and makes for a colorful breakfast.

This is a fairly flexible dish in that you can change the spice blends to suit your tastes. I like to put a little ketchup on the pancakes seasoned with basil, oregano, parsley and thyme. Salsa might be a good topping for pancakes seasoned with cumin and oregano...

Ingredients
2 cups cooked brown rice
1/2 red onion, washed and minced
1/2 zucchini, washed and grated
1 carrot, washed and grated
2 eggs
salt and pepper to taste
about 1 teaspoon of your choice of spice blend*
Butter or oil for cookie sheet

*possible spice blends: dry basil, oregano, parsley and/or thyme; turmeric and garam masala; cumin, cayenne, and oregano...

Preheat oven to 375 F.
Lightly butter or oil a cookie sheet.
Combine rice, vegetables, eggs, and spices in a large bowl, and mix until thoroughly combined.
Using your hands, scoop up a handful of the rice mixture and pat it onto the baking sheet to create a pancake.
Repeat until all of the rice mixture has been used - I get 6 pancakes.
Bake 20-25 minutes, or until pancakes are golden brown and a little bit crispy.

3 servings as a side dish; 2 servings as a main dish.