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Wild Rice & Potato Pancakes

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Wild Rice and Potato Pancakes
2011-02-05 Breakfast Brunch
5 65

Healthy pancakes with potatoes, yams, wild rice and fresh thyme--serve with a dollop of sour cream.

  • Servings: 4


¾ cup Peeled & Grated Russet Potatoes
½ cup Peeled & Grated Yam
1 cup Cooked Wild Rice
¼ cup Diced Onion
1 Shallot, minced
1 Tbsp Minced Fresh Thyme
1 tsp Salt
¼ tsp Ground Pepper
2 Eggs Lightly Beaten
⅓-½ cup All Purpose Flour
2 Tbsp Olive Oil


Rinse the grated potato and yam in cold water, then wrap in a towel and squeeze dry. In a medium bowl, mix the potato, yam, wild rice, onion, shallot, thyme, salt and pepper together. Stir in the eggs. Fold in 1/3 cup of the flour, adding more if necessary to bind the batter. Heat a skillet over medium heat and add the olive oil. When the oil is warm, drop a scant 1/4 cup of the batter, for each pancake, and fry for about 2 minutes per side, until the pancakes have browned.

Helpful Tips:

Arrange 2-3 pancakes on a plate of salad greens dressed with a vinaigrette. Serve with sour cream and a dish of applesauce.