Move over potato latkes, there
- 3/4 cup wild rice -
- 3/4 cup long-grain brown rice -
- 4 eggs -
- 9 oz Gouda, shredded -
- 6 Tbsp breadcrumbs -
- 1 cup pecans, toasted and finely chopped -
- 3/4 cup scallions (green onions), finely chopped -
- ½ tsp salt -
- 1/4 tsp freshly ground pepper -
- 3 Tbsp olive oil for frying -
- ½ cup sour cream and/or applesauce -
- 1/3 cup scallions (green onions), finely chopped -
1. In a small saucepan, bring three cups of water to a boil. Add the wild and long grain rice, reduce heat to a very low flame and cover the pot. Cook until the liquid is absorbed and the rice is tender, about 45-50 minutes. Cool the rice to room temperature.
2. In a large bowl, beat the eggs until blended. Add the cooked rice, cheese, breadcrumbs, pecans, scallions, salt and pepper. Mix until well blended.
3. Heat one tablespoon of oil in a large, non-stick frying pan over medium heat. With wet hands, squeeze 1/4 cup portions of the mixture into small cakes, about 3-inches in diameter. Place them in the pan, three or four at a time, and cook, turning once until browned and crisp, about 2 - 3 minutes on each side.
4. Transfer the cakes onto an oven-safe plate and keep them warm in a 225F oven. Repeat with remaining mixture, adding more oil to the pan as needed.
5. Top with a dollop of sour cream or applesauce and garnish with scallions. Serve warm.
This recipe was featured in Mishpacha Magazine's Kosher Inspired, November 2010.