Wild Rice Griddle Cakes Recipe

Name: Wild Rice Griddle Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups cooked wild rice; 1 cup carrot, grated (2 to 3 carrots); 1/2 cup onion, finely chopped; 1/4 cup parmesan cheese, grated; 1/4 teaspoon dried thyme; 1 teaspoon salt; 1/4 teaspoon pepper; 1 teaspoon baking powder; 1/3 cup all-purpose flour; 2 eggs, beaten; vegetable oil, for frying

Servings: persons

1 1/2 cups cooked wild rice
1 cup carrot, grated (2 to 3 carrots)
1/2 cup onion, finely chopped
1/4 cup parmesan cheese, grated
1/4 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon baking powder
1/3 cup all-purpose flour
2 eggs, beaten
vegetable oil, for frying

1
Combine first 7 ingredients.
2
Add the baking powder and flour, stir well.
3
Add eggs and stir.
4
Heat a frying pan over medium-high heat.
5
Add oil.
6
Drop mounds of batter into pan and flatten slightly to make cakes about 3-inches across.
7
Cook until browned on bottom and crispy.
8
Turn cakes and cook until browned on the other side (about 3 minutes).
9
Set aside and keep warm.
10
Continue frying until all the batter is used.
11
Add more oil as necessary.
12
Serve hot.

423

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: 1 1/2 cups cooked wild rice, 1 cup carrot, grated (2 to 3 carrots), 1/2 cup onion, finely chopped, 1/4 cup parmesan cheese, grated, and more.

Yes, Wild Rice Griddle Cakes falls under the Baking & Desserts 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.

Wild Rice Griddle Cakes

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