Potato And Wild Rice Pancakes Recipe Recipe

Name: Potato And Wild Rice Pancakes Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lg. potatoes, peeled and diced; 1 tbsp. butter; 2 c. lowfat milk; 1 teaspoon salt; 1/2 teaspoon pepper; 2 Large eggs, beaten; 1/2 onion, chopped; 1 c. cooked wild rice; 1/4 c. flour; Oil for frying; Butter for frying

Servings: persons

3 lg. potatoes, peeled and diced
1 tbsp. butter
2 c. lowfat milk
1 teaspoon salt
1/2 teaspoon pepper
2 Large eggs, beaten
1/2 onion, chopped
1 c. cooked wild rice
1/4 c. flour
Oil for frying
Butter for frying

1
Boil potatoes in lowfat milk and butter.
2
Remove with slotted spoon.
3
Mash.
4
Add in boiling liquid as necessary.
5
Throw away unused lowfat milk.
6
Combine all except oil, mix and form into patties about 1/2 inch thick, about 3 1/2 inches round.
7
Heat oil in skillet.
8
Add in equal amount of butter.
9
When warm, add in pancakes 4 at a time.
10
Fry on both sides till lightly browned.

503

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 lg. potatoes, peeled and diced, 1 tbsp. butter, 2 c. lowfat milk, 1 teaspoon salt, and more.

Yes, Potato And Wild Rice Pancakes Recipe falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Potato And Wild Rice Pancakes Recipe

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