Wild Rice and Potato Latkes
Recipe: #11372
November 29, 2013
Categories: Breakfast, Side Dishes, Potatoes, Jewish, Brunch, Christmas Fathers Day, Hanukkah, Sunday Dinner, Non-Dairy, Vegetarian, Wild Rice, more
"A tasty twist on an old favorite. Good served with a dollop of sour cream. Prep time includes time to cook rice."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (121 g)
- Calories 182.7
- Total Fat - 6.3 g
- Saturated Fat - 1.4 g
- Cholesterol - 104.2 mg
- Sodium - 55 mg
- Total Carbohydrate - 25.1 g
- Dietary Fiber - 2.3 g
- Sugars - 1.3 g
- Protein - 7.1 g
- Calcium - 29.6 mg
- Iron - 1.6 mg
- Vitamin C - 8.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
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.
Step 2
Place warm rice in a mixing bowl.
Step 3
Using paper towels, squeeze as much moisture as possible from potato, a handful at a time and transfer to the bowl with the rice.
Step 4
With a fork, mix in the eggs and chives. Sprinkle with flour and mix. Add salt and pepper to taste.
Step 5
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
Step 6
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.
Step 7
When lightly browned on the bottom, 2 to 3 minutes, gently turn latkes and brown on the other side, about 2 minutes.
Step 8
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.
Step 9
Serve hot.
Tips
No special items needed.
1 Reviews
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