Wild Rice and Mushroom Fried Cakes |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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I had purchased many vege burgers, trying to find something my MH would like. I finally found something and then made mine homemade with some additions.He couldn't tell it was wild rice by taste. Ingredients:
1 1/2 cups water |
2/3 cup wild rice |
1 teaspoon salt or 1 teaspoon salt substitute |
1 (4 ounce) can mushroom stems and pieces, drained and chopped fine |
2 1/2 tablespoons flour, plus |
1 teaspoon flour |
1 tablespoon margarine |
2 teaspoons baking powder |
1 large egg, beaten |
1 cup fine minced sweet green peppers or 1 cup sweet red pepper |
1 teaspoon celery seed |
1 teaspoon mccormick bon appetit seasoning mix |
3 tablespoons minced onions |
6 tablespoons olive oil |
2 teaspoons paprika |
Directions:
1. Pour water in a pot and add rice. Bring to a boil, add 1 tsp salt. Simmer covered until rice is tender about 45 minutes. Drain in a strainer.Rice must be pretty dry.
2. In mixing bowl, add flour, margarine, baking powder, beaten egg, 1 tsp salt, celery seed, BonaPetite Seasoning. Mix well.
3. Add cooked wild rice, mushrooms, sweet peppers and onions. Mix well.
4. In fry pan, add 2 tblsp olive oil, fry in 3 separate batches. Heat olive oil over medium heat.
5. Drop 2 tblsp rice and mushroom mixture into pan. You may use metal rings if you desire to keep into cakes or patties. About 3 to 4 minutes each side. Remove metal rings when you turn the cakes to brown on the other side.Before you flip over, sprinkle one side with paprika.
6. Keep cakes warm in the oven.
7. Serve with large slices of tomatoes.
8. Cover with white sauce or cheese sauce.
9. Note: add more flour if necessary so that when you drop batter it will not be thin, but will spread out into a round cake.You may substitute rice flour.
10. Note: You might want to cut the salt in half, then if you want more add after cooking.This was advice from the reviewer. I am glad it was said.
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