Tag Archives: Wild Rice

Corn and Wild Rice Cakes

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&gt;


Central Plains Pork Medallions

Tonight everything clicked. It felt like I finally knew what to do in the kitchen. I only read my recipes like 5 times (instead of 15). Everything flowed.

Corn and Wild Rice Cakes (Click for the recipe)
-Morel Mushrooms and Spinach
-Pork Medallions with Blueberry Sauce
-Brussels Sprouts with Mushrooms
-Macaroni and Cheese
-Prep Pizza Dough and Dry Rub for the Kansas City BBQ Ribs


The Line Up

So I made the Corn and Rice Cakes (I also prepped the pizza dough). When I was sauteing the they started popping like popcorn. It was so scary! But Chef said the were cooked properly so I was really excited!

For those of you who don’t know Morels are really expensive mushrooms. They are weird, but when paired the spinach they weren’t that bad.

Corn and Wild Rice Cakes topped with Morel Mushrooms and Spinach

Corn and Wild Rice Cakes on top of Morel Mushrooms and Spinach

Chef said the plating was really nice. It was my idea 😀

Pork Medallions with Blueberry Sauce, Brussels Sprouts with Mushrooms, and Macaroni and Cheese

Pork Medallions with Blueberry Sauce, Brussels Sprouts with Mushrooms, and Macaroni and Cheese

The pork medallions were really nice especially with the blueberry sauce. I was surprised by how good the sauce was. I loved the brussel sprouts. They were really tasty since the had been sauteed

Our mac and cheese was amazing! It was creamy and amazing. We topped it with bread crumbs so it was nice and crunchy.