Wild Rice Griddle Cakes

Copyright 2001, Tori Ritchie. All Rights Reserved.

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Rated 5 stars out of 5
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  • Read 3 Reviews
Total Time:
40 min
Prep
20 min
Cook
20 min
Yield:
4 to 6 servings
Level:
Easy
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Ingredients

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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Newest Ratings and Reviews

Read all 3 reviews

  • on April 12, 2010

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    We just finished eating these and they are excellent. They are really easy to make and turned out perfect! The flavors are good and this was a great way to use up left-over wild rice! My only regret is that I didn't double the recipe so we could have leftovers!

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  • on July 04, 2007

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    Easy to prepare and cook!

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  • on April 06, 2005

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    I made this with a fish fry one night, in lieu of potato pancakes. The flavor was wonderful and I received many complements from our guests!!! Will definately make again. Thanks!

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