Wild Rice Griddle Cakes

Submitted by jane dough

"This is a tasty and different way to use wild rice. Adapted from a wild rice brochure."

 

• Ready In: 40mins
• Ingredients: 11
• Yields: 16 cakes
• Serves: 5-6

ingredients

• 1 1⁄2 cups cooked wild rice
• 1 cup carrot, grated (2 to 3 carrots)
• 1⁄2 cup onion, finely chopped
• 1⁄4 cup parmesan cheese, grated
• 1⁄4 teaspoon dried thyme
• 1 teaspoon salt
• 1⁄4 teaspoon pepper
• 1 teaspoon baking powder
• 1⁄3 cup all-purpose flour
• 2 eggs, beaten
• vegetable oil, for frying

directions

1. Combine first 7 ingredients.
2. Add the baking powder and flour, stir well.
3. Add eggs and stir.
4. Heat a frying pan over medium-high heat.
5. Add oil.
6. Drop mounds of batter into pan and flatten slightly to make cakes about 3-inches across.
7. Cook until browned on bottom and crispy.
8. Turn cakes and cook until browned on the other side (about 3 minutes).
9. Set aside and keep warm.
10. Continue frying until all the batter is used.
11. Add more oil as necessary.
12. Serve hot.

Reviews

[kannEvore]

Thanks for sharing jane dough! I was looking for an alternative way to use leftover wildrice. This hit the spot! Great flavor combination.

 

[Lynne the Pirate Queen]

These earned 5+ stars in my household! My fiance, our roomie and I all devoured these griddle cakes. We love potato pancakes, and these are a super-flavorful, lower-carb option that we like even better! They've earned a place in my regular rotation. :) The only thing I did different was to let the cakes drain on paper towels before serving. Thanks for sharing! EDITED TO ADD: I forgot to mention that I *also* lowered the salt by half, since I need to watch my salt intake, and these were still excellent.