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Wild Rice Pancakes

Wild Rice Pancakes

Chef Russell Cowen

Delaney House, www.delaneyhouse.com, Holyoke, MA

Ingredients:

  • 1 tbsp fine diced celery
  • 1 tbsp fine diced carrots
  • 1 cup cooked wild rice
  • 1 cup cooked white rice
  • 1 tbsp fine diced yellow onion
  • 2 tbsp flour
  • 2 eggs
  • salt & pepper and garlic powder to taste

Method:

Sauté the vegetables in a tablespoon of butter. Combine the two types of rice and add the cooked vegetables. Stir to combine. Add the eggs, flour and a pinch of salt, pepper and garlic powder. Mix well together and form patties. Pan fry the patties for about 1 1/2 minutes either side, or until golden brown.