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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

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


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

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