This recipe was requested by Ringing The Dinner Bell! Thanks for visiting! It comes from American Regional Cuisine by The Arts Institutes. It was paired with some other recipes from the Central Plains!
The recipe is for 4 servings! (I made them smaller)
1 1/2 tsp Butter
3/4 c. Leeks, cleansed, white part only, very thinly sliced
1 Garlic clove, minced
1/2 c. Corn kernels, fresh or frozen
1 c. Wild rice, cooked
1 egg, lightly beaten
1/4 c. Heavy cream
1 tbsp Parsley, chopped
1 tbsp Chives, chopped
1/4 tsp black pepper
1/2 tsp salt
1/4 c. all purpose flour
Vegetable oil as needed
0. Cook the Wild Rice (It’s not really part of the recipe, but it needs to be done!)
1. Heat the butter over medium heat. Cook the leeks and garlic until the leeks are soft (they will start to look translucent)
2. Combine the leeks, garlic, and corn with the wild rice.
3. Mix the egg and cream together until blended. Mix in the chopped herbs, pepper, and salt
4. Combine the wild rice withe egg-cream mixture. Stir in the flour until rice can be formed into cakes. (Slowly add the flour because you may use more or less flour! I ended up using a lot more flour)
5. Form the cakes using 1/3 cup measuring cups. (This is just for sizing them. You can use really any size you want) Let them chill for 30 minutes. (This is important! If you don’t chill them they will fall apart when they hit the pan!)
6. Saute the cakes in oil until lightly browned. About 3 minutes per side.
They are served on a bed of sauteed Spinach and Morel Mushrooms.
Institutes, The Art. American Regional Cuisine. 1. VitalSource Bookshelf. John Wiley & Sons, , 2/5/2013. <http://digitalbookshelf.artinstitutes.edu/books/9780470879955/outline/Root>