Wild Rice and Mushroom Fried Cakes
Crispy, golden brown, and packed with earthy flavors, these Wild Rice and Mushroom Fried Cakes are a must-try vegetarian delight! Made with tender wild rice, sautéed mushrooms, and a hint of Parmesan cheese, these savory patties boast a satisfying texture and a rich, umami-filled bite. The addition of fresh parsley and garlic elevates the flavor profile, while a crunchy breadcrumb coating ensures maximum crispiness with every bite. Perfect as an appetizer, side dish, or even a light main course, these versatile cakes are easy to prepare and irresistibly delicious when served with sour cream or your favorite dipping sauce. Whether you're looking for a way to elevate weeknight meals or impress at your next gathering, these wild rice and mushroom patties are sure to be the star of the table.
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Recipe Information
Ingredients
- 1 cup (uncooked) Wild rice
- 3 cups Water
- 1 cup Mushrooms (such as cremini or shiitake), finely chopped
- 1 small Onion, finely diced
- 2 cloves Garlic, minced
- 2 tablespoons Olive oil
- 1 cup Breadcrumbs
- 0.25 cup All-purpose flour
- 2 large Eggs
- 0.25 cup Parmesan cheese, grated
- 2 tablespoons Fresh parsley, finely chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Vegetable oil (for frying)
Instructions
Rinse the wild rice thoroughly under cold water, then combine with 3 cups of water in a medium saucepan. Bring to a boil, reduce the heat to low, cover, and simmer for 40-45 minutes or until tender. Drain any excess water and set aside to cool slightly.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds, stirring constantly.
Add the chopped mushrooms to the skillet and cook for 5-6 minutes, or until they release their moisture and become golden brown. Remove from heat and allow to cool slightly.
In a large mixing bowl, combine the cooked wild rice, sautéed mushrooms, onion, and garlic mixture. Stir in the breadcrumbs, flour, grated Parmesan cheese, chopped parsley, salt, and black pepper.
In a small bowl, lightly beat the eggs. Add them to the wild rice mixture and mix thoroughly until the ingredients are well combined and can hold their shape when pressed together.
Using your hands, shape the mixture into 8-10 patties, about 3 inches in diameter and 1/2-inch thick. Place the formed cakes on a plate and refrigerate for 15-20 minutes to firm up.
Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, carefully place the patties in the skillet, working in batches to avoid overcrowding.
Fry the cakes for 3-4 minutes on each side, or until they are golden brown and crispy. Remove from the skillet and transfer to a plate lined with paper towels to drain any excess oil.
Serve warm with a side of sour cream, yogurt, or your favorite dipping sauce. Garnish with additional chopped parsley if desired.
Nutrition Facts
Calories |
427 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.7 g | 34% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 818 mg | 36% | |
| Total Carbohydrate | 37.8 g | 14% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 3.5 g | ||
| Protein | 11.4 g | 23% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 122 mg | 9% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 251 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
