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.