Wild Rice Griddle Cakes - cooking recipe

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
Preparation
    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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