Corn and Wild Rice Cakes

How to make Corn and Wild Rice Cakes Recipe

4 SERVINGS

Ingredients:
1 1/2 teaspoons Butter
3/4 cup Leeks, cleaned, white part only, very thinly sliced
1 Garlic clove, minced
1/2 cup Corn kernels, fresh or frozen
1 cup Wild rice, cooked
1 Egg, lightly beaten
1/4 cup Heavy cream
1 tablespoon Parsley, chopped
1 tablespoon Chives, chopped
1/4 teaspoon Black pepper
1/2 teaspoon Salt
1/4 cup All-purpose flour
As needed Vegetable oil

Method:
Heat the butter over medium heat. Cook the leeks and garlic until leeks are soft.

Combine the leeks, garlic, and corn with the wild rice.

Mix the egg and cream together until blended. Mix in the chopped herbs, pepper, and salt.

Combine the wild rice with the egg-cream mixture. Stir in the flour until rice can be formed into cakes. You may need to add more or less flour.

Form cakes using 1/3 cup (23/4 ounces, 85 ml) measuring cup. Let chill 30 minutes.

Sauté cakes in oil until lightly browned, about 3 minutes per side.