Wild Rice Cakes

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 2 cups cooked Red Lake Nation Wild Rice
 3 cups water
 1 pinch Sakari Botanicals salt of your choosing
 1 pinch Passamaquoddy Maple maple sugar
 3 -4 tbsp Seka Hills Extra Virgin Olive Oil, or more as needed
1

Put 1 ½ cups cooked wild rice and water in a saucepan, reserving ½ cup. Place over high heat, bring to a boil and reduce to a simmer. Cook until the rice is very soft and the water has evaporated. Drain. In a food processor fitted with a steel blade, puree the rice into a sticky dough. Place the dough in a medium bowl and work in the salt, sugar and remaining rice.

Scoop out ¼ cup dough for each patty and shape to ½ inch thick rounds. Heat the oil in a heavy skillet and brown the patties about 5-8 minutes per side until lightly browned. Transfer patties to a baking sheet and place in a warm oven until ready to serve.

Ingredients

 2 cups cooked Red Lake Nation Wild Rice
 3 cups water
 1 pinch Sakari Botanicals salt of your choosing
 1 pinch Passamaquoddy Maple maple sugar
 3 -4 tbsp Seka Hills Extra Virgin Olive Oil, or more as needed

Directions

1

Put 1 ½ cups cooked wild rice and water in a saucepan, reserving ½ cup. Place over high heat, bring to a boil and reduce to a simmer. Cook until the rice is very soft and the water has evaporated. Drain. In a food processor fitted with a steel blade, puree the rice into a sticky dough. Place the dough in a medium bowl and work in the salt, sugar and remaining rice.

Scoop out ¼ cup dough for each patty and shape to ½ inch thick rounds. Heat the oil in a heavy skillet and brown the patties about 5-8 minutes per side until lightly browned. Transfer patties to a baking sheet and place in a warm oven until ready to serve.

Wild Rice Cakes
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