WILD RICE AND POTATO LATKES

Wild Rice and Potato Latkes image

Provided by Outta Here

Categories Potato

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 7

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1/4 cup wild rice
1 large russet potato, peeled and finely shredded
2 eggs, lightly beaten
1 tablespoon fresh chives, chopped
1 tablespoon all-purpose flour
salt & freshly ground black pepper, to taste
1 -2 tablespoon olive oil

Steps:

Cook rice in 1 1/2 cups water until completely tender, about 1 hour or more. Drain rice in colander and let sit until it is dry to the touch, about 15 minutes.
Place warm rice in a mixing bowl.
Using paper towels, squeeze as much moisture as possible from potato, a handful at a time and transfer to the bowl with the rice.
With a fork, mix in the eggs and chives. Sprinkle with flour and mix. Add salt and pepper to taste.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
Place rounded tablespoons of the mixture in the pan, pressing each firmly with the back of a fork to make thin, 2-inch pancakes with lacy edges. Space latkes 2 inches apart.
When lightly browned on the bottom, 2 to 3 minutes, gently turn latkes and brown on the other side, about 2 minutes.
When done, transfer to a warm plate and keep warm. Repeat with remaining mixture, adding more oil if needed to the pan before adding more pancakes.
Serve hot.

Nutrition Facts : Calories 179.4, Fat 6, SaturatedFat 1.3, Cholesterol 93, Sodium 41.9, Carbohydrate 25.2, Fiber 2.7, Sugar 1.1, Protein 6.7