Wild Rice And Potato Latkes - cooking recipe

Ingredients

1/4 cup wild rice
1 large russet potato, peeled and finely shredded
2 eggs, lightly beaten
1 tablespoon fresh chives, chopped
1 tablespoon all-purpose flour
salt & freshly ground black pepper, to taste
1 -2 tablespoon olive oil

Preparation

Cook rice in 1 1/2 cups water until completely tender, about 1 hour or more. Drain rice in colander and let sit until it is dry to the touch, about 15 minutes.
Place warm rice in a mixing bowl.
Using paper towels, squeeze as much moisture as possible from potato, a handful at a time and transfer to the bowl with the rice.
With a fork, mix in the eggs and chives. Sprinkle with flour and mix. Add salt and pepper to taste.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
Place rounded tablespoons of the mixture in the pan, pressing each firmly with the back of a fork to make thin, 2-inch pancakes with lacy edges. Space latkes 2 inches apart.
When lightly browned on the bottom, 2 to 3 minutes, gently turn latkes and brown on the other side, about 2 minutes.
When done, transfer to a warm plate and keep warm. Repeat with remaining mixture, adding more oil if needed to the pan before adding more pancakes.
Serve hot.