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Wild Rice Griddle Cakes
Copyright, 2001, Tori Ritchie. All rights reserved.

Ingredients
1 1/2 cups cooked wild rice
1 cup grated carrots (from 2 to 3 carrots)
3 green onions, finely chopped
1/4 cup grated Parmesan
1/4 teaspoons dried thyme
1 teaspoon salt
Pepper
1 teaspoon baking powder
1/3 cup all-purpose flour
2 eggs, lightly beaten
Vegetable oil, for frying

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Copyright 2006 Television Food Network, G.P., All Rights Reserved


Directions
In a bowl, mix rice, carrots, onions, cheese, and
thyme, add salt and pepper, to taste. Sprinkle baking powder and flour over
mixture, then stir well. Pour in eggs and mix lightly until blended.
Heat a cast-iron frying pan over a fire or over medium-high heat. Add a thick film
of oil. Drop 3 or 4 heaping spoonfuls of batter into pan and flatten slightly,
making cakes about 3-inches in diameter. Cook until crispy and well browned on
bottom (about 3 minutes), turn cakes with a spatula, and cook until browned on the
other side (about 2 minutes). Drain on paper towels. Repeat with remaining batter,
adding more oil as necessary. Serve hot.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved