Now You're Cooking: Wild rice potato pancakes
Published Monday, November 2, 2015 10:27AM CST Last Updated Tuesday, November 3, 2015 1:28PM CST
Russet potato, raw - 1 each
Russet potato, baked, cold - 1 each
Wild rice, cooked - 125 ml
Green onions, chopped - 60 ml
Salt - to taste
Pepper - to taste
Flour - as needed
Egg, beaten - 1 each
Grate the cooked potato and mix it with the cooked wild rice, green onions, salt, pepper and the egg. When mixed well grate the raw potato into the mixture and mix well. Add just enough flour to gently bind the mixture. Mix well.
Heat up a little canola oil in a non-stick pan and carefully place 60 to 125 ml of mixture in the hot oil. Brown on both sides and bake in a 350F oven for 10 minutes or until done.