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I have subscribed Delicious magazine since March this year and this is the first recipe I am making from it. It’s taken four months but here it is. This recipe is Ben O’Donoughue’s recipe from the March 2012 issue, and when I first looked at it back in March, it didn’t strike me as particularly appealing, but after re-reading this issue a week ago, I paused at it for a long time and decided to give it a go. I think the recipe caught my eye because the pancake is made from rice and coconut milk, which I’d never seen before. The chickpea and sweet chill combination also sounded pretty enticing! The pancakes are also pretty easy to make, which is remarkable coming from me, seeing as I am not adept at the flipping action.

I have adapted the recipe to suit the items I had in the pantry.

Crispy rice pancakes with potato and chickpeas
Serves 4

1/2 cup cooked long-grain rice
1 cup plain flour
1 cup coconut milk
2 potatoes, peeled, cut into 1.5cm pieces
1 tbs sunflower oil
1/2 tsp cumin seeds
1 onion, finely chopped
1 garlic clove, finely chopped
1 tsp ginger
200g canned chickpeas, rinsed, drained
1 tomato, roughly chopped
1/2 cup frozen peas, blanched, refreshed

Place the rice, flour, coconut milk and 1 cup of water in a food processor and whiz until smooth. Transfer to a jug, season with salt, then cover and set aside to rest for 30 minutes.

Place potato in a pan of cold, salted water. Bring to the boil over medium-high heat and simmer for 4 minutes or until just tender. Drain and set aside.

Heat oil in a frypan over medium-high heat. Cook cumin, stirring, for 1 minutes or until fragrant. Add onion and garlic and cook, stirring for 3-4 minutes until onion starts to soften. Add ginger and cook, stirring, for 1 minute or until fragrant. Add potato and chickpeas and cook, stirring, for 3-4 minutes until potato is just golden. Add tomato and peas, and cook for a further 2 minutes. Season, then remove from heat and keep potato filling warm.

Heat a lightly greased pan over medium-high heat. Ladle 1/2 cup batter into the pan, spreading it with the back of the ladle. Cook for 2 minutes or until golden underneath. Spoon one-quarter of the filling over half the pancake, then use a palate knife to turn the uncovered half of the pancake over the filling. Slide onto a warm plate.

Repeat with remaining batter and filling to make 4 pancakes. To serve, drizzle with sweet chilli sauce.


The number one, fail safe dish in my repertoire would be fried rice. The term fried rice doesn’t have much restrictions, because all it takes is rice and egg.

It takes ten minutes to whip up, because most ingredients are already in the fridge. In fact, a recipe may not even be necessary, because improvisation is key here. I know, improvisations do go wrong (that is another story), but in all honesty, you cannot put a foot wrong here.

The fried rice I made had baby corn shoots, sausages, onions and egg, because that what what I had in the fridge, but feel free to add whatever you have on hand – bacon, ham, beef, capsicum, Asian greens (chop into small pieces) or even tofu.

To estimate the quantity of the rice you need, just heat the amount you typically need for the number of people you are serving. But be warned, this rice is so tasty your servings for four may only feed two.

Fried Rice
Serves 1

2 sausages
4 baby corn shoots
1/2 onion
1 portion of rice (user left over rice)
1 egg
salt, soy sauce and sesame oil

1. Chop the sausages and corn into medium sized pieces and dice the onion.
2. Fry the sausage, corn and onion in a heavy based pan until sausages are cooked and the onion is translucent and slightly brown.
3. Add rice to the pan, sprinkle with a pinch of salt and mixed until heated through
4. Using a whisk, beat eggs with a swirl of soy sauce and sesame oil. Pour over rice and mix so that the rice is covered in the egg mixture. Stir until egg is cooked and the rice is slightly crisp.