Makes eight servings
Ingredients
- 3 cups cooked wild rice
- 1 mashed, peeled, baked potato
- 1 tbs. mashed roasted garlic
- 1 tsp. sea salt
- 1/4 tsp. freshly ground black pepper
- 1/4 tsp. ground nutmeg
- 2 tbs. chopped fresh herbs, such as thyme, chives, basil, oregano, or parsley
Directions
- In a mixing bowl, combine the rice and potato; add the garlic, salt, pepper, nutmeg, and chopped herbs. Stir to combine (this will be a thick mixture).
- Taste and adjust seasoning if necessary with additional herbs, salt and pepper.
- Scoop out 1/3 cup of the potato mixture; using your hands, form a round cake. Repeat with remaining mixture to make 12 cakes.
- Heat a griddle over medium-high heat and lightly spray with olive oil.
- Place cakes on pan and cook, turning, until browned and heated thoroughly, about five minutes on each side.
Per griddle cake:
Calories 80; Protein 3 g; Total Fat 0 g; Saturated Fat 0 g; C arbohydrates 18 g; Dietary Fiber 1 g; Cholesterol 0 mg; Sodium 290 mg
