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Wild Rice Griddle Cakes
At a Glance
- Prep
- 15 minutes
- Cook
- 12 minutes
- Total
- 40 min
- Yield
- 16.00 cakes, - serving(s)
Categories
- American
Cuisine
- American
Cooking Method
- pan fry
Difficulty
- Easy
Dietary
- Vegetarian
Allergens
- Possible Milk — check ingredient labels
- Possible Eggs — check ingredient labels
- May contain soy — check ingredients
Servings & Nutrition
Original recipe serves 16. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Wild Rice Griddle Cakes brings together 1 1/2 cups cooked wild rice, 1 cup carrot, grated (2 to 3 carrots), 1/2 cup onion, finely chopped in a practical dish for home cooking. It takes about 40 min to prepare and cook. It makes approximately 16 servings.
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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
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Instructions
Combine first 7 ingredients.
Add the baking powder and flour, stir well.
Add eggs and stir.
Heat a frying pan over medium-high heat.
Add oil.
Drop mounds of batter into pan and flatten slightly to make cakes about 3-inches across.
Cook until browned on bottom and crispy.
Turn cakes and cook until browned on the other side (about 3 minutes).
Set aside and keep warm.
Continue frying until all the batter is used.
Add more oil as necessary.
Serve hot.
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