- Servings: 4
Ingredients:
| 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 |
Directions:
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.
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