Wild Rice Griddle Cakes
Transform your love for wild rice into a savory treat with these irresistible Wild Rice Griddle Cakes! Packed with the nutty texture of cooked wild rice, sharp Parmesan cheese, and the fresh flavors of green onions and parsley, these golden-brown cakes are as satisfying as they are versatile. Perfectly crisped on a hot griddle, they’re held together with a simple egg and milk batter, then lightly seasoned with salt and pepper for a flavor-packed bite. These griddle cakes come together in just 35 minutes and make a delightful appetizer, side dish, or even a light meal. Serve them warm with dollops of sour cream, a touch of applesauce, or a sprinkle of fresh herbs to elevate your plate with rustic charm. Perfect for any meal or occasion, this recipe is a must-try for wild rice lovers!
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Recipe Information
Ingredients
- 2 cups Cooked wild rice
- 0.5 cups All-purpose flour
- 0.25 cups Parmesan cheese, grated
- 2 large Eggs
- 0.25 cups Milk
- 3 stalks Green onions, finely chopped
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Unsalted butter
- 2 tablespoons Neutral oil (e.g., vegetable or canola)
Instructions
In a large mixing bowl, combine the cooked wild rice, flour, grated Parmesan cheese, chopped green onions, and parsley. Stir to distribute the dry ingredients evenly.
In a separate small bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
Pour the wet mixture into the wild rice mixture and gently fold everything together until a thick batter forms. Be careful not to overmix.
Heat a large skillet or griddle over medium heat. Add 1 tablespoon of butter and 1 tablespoon of neutral oil to the pan, allowing it to melt and coat the surface evenly.
Using a 1/4 cup measuring cup or spoon, scoop the batter and drop it onto the hot skillet, gently flattening the tops with the back of the spoon to form small cakes approximately 3-4 inches in diameter.
Cook each cake for 3-4 minutes on one side, until golden brown and crisp. Carefully flip the cakes and cook for an additional 3-4 minutes on the other side.
Repeat with the remaining batter, adding the remaining butter and oil to the skillet as needed between batches.
Serve the wild rice griddle cakes warm with your choice of toppings, such as sour cream, applesauce, or a sprinkle of fresh herbs. Enjoy!
Nutrition Facts
Calories |
1399 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.6 g | 92% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 460 mg | 153% | |
| Sodium | 1501 mg | 65% | |
| Total Carbohydrate | 148.8 g | 54% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 7.4 g | ||
| Protein | 47.7 g | 95% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 423 mg | 33% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 919 mg | 20% | |
*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.
