My friend Meghan and I have been on quite the cooking spree and trying out new recipes from the Better Homes and Gardens Roasted! magazine. We really liked these. The fennel flavor really comes out when it's cooked and the sour cream and mustard sauce complements the flavor so nicely. Making these with leftover rice is the easiest way to go. Will absolutely be making these again!
Ingredients:
1 cup uncooked wild rice
3 tablespoons butter
1 teaspoon salt
1/4 teaspoon crushed red pepper
3/4 cup fennel, chopped
1/2 cup red onion, chopped
1/2 cup carrot, shredded
1 1/4 cup bread crumbs
1/2 cup Parmesan cheese, grated
2 eggs, lightly beaten
2 tablespoons olive oil
1/4 cup sour cream
1 teaspoon Dijon mustard
Preparation:
1. Cook rice per package instructions.
2. In a skillet over medium heat, mix rice, butter, salt, crushed red pepper, fennel, red onion, and carrot. Wild rice should be roasted and veggies starting to soften.
3. Remove from heat and stir in bread crumbs and cheese. Let cool for 10 minutes, then stir in eggs. Chill for 30 minutes.
4. To make griddle cakes, using 3-4 tablespoons of batter and form into a patty.
5. Heat oil over a skillet on medium heat. Cook griddle cakes for 2-3 minutes on each side, until browned and crisp.
6. Keep warm on a plate in the microwave while cooking in multiple batches. Add additional oil to fry cakes as needed.
7. To make sauce, combine sour cream and mustard. Serve with warm griddle cakes.
Ingredients:
1 cup uncooked wild rice
3 tablespoons butter
1 teaspoon salt
1/4 teaspoon crushed red pepper
3/4 cup fennel, chopped
1/2 cup red onion, chopped
1/2 cup carrot, shredded
1 1/4 cup bread crumbs
1/2 cup Parmesan cheese, grated
2 eggs, lightly beaten
2 tablespoons olive oil
1/4 cup sour cream
1 teaspoon Dijon mustard
Preparation:
1. Cook rice per package instructions.
2. In a skillet over medium heat, mix rice, butter, salt, crushed red pepper, fennel, red onion, and carrot. Wild rice should be roasted and veggies starting to soften.
3. Remove from heat and stir in bread crumbs and cheese. Let cool for 10 minutes, then stir in eggs. Chill for 30 minutes.
4. To make griddle cakes, using 3-4 tablespoons of batter and form into a patty.
5. Heat oil over a skillet on medium heat. Cook griddle cakes for 2-3 minutes on each side, until browned and crisp.
6. Keep warm on a plate in the microwave while cooking in multiple batches. Add additional oil to fry cakes as needed.
7. To make sauce, combine sour cream and mustard. Serve with warm griddle cakes.