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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 2 |
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This is a tasty and different way to use wild rice. Adapted from a wild rice brochure. 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.
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