| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Meats, Vegetables |
|
New text im, Cooking rig |
12 |
Servings |
INGREDIENTS
| 2/3 |
c |
Sweet Red Onion; minced |
| 2 |
tb |
Butter; melted |
| 2 |
|
Eggs; separated |
| 1 |
ts |
Fresh Thyme And/Or Oregano Leaves |
| 1 1/4 |
c |
Wild Rice; cooked |
| 1/4 |
c |
Walnuts; finely chopped |
| 1/3 |
c |
Rich Chicken Stock |
| 3 |
tb |
All-Purpose Flour |
| 1 |
ts |
Sea Salt |
| 1/4 |
ts |
Freshly Ground White Pepper |
|
|
Vegetable Oil Or Clarified Butter; for sauteing |
INSTRUCTIONS
Saute onion in 1 tablespoon of the butter until soft but not brown. Cool.
In a bowl, beat the egg yolks until light. Stir in cooked onions, thyme,
wild rice, walnuts, chicken stock, flour and remaining butter.
In a separate bowl beat egg whites until stiff but not dry. Gently fold
into yolk mixture.
In a hot skillet or on a griddle, saute heaping tablespoon size dollops of
the mixture in oil. Saute until lightly golden, then turn and cook on the
other side about 3 minutes total. Do not over cook, cakes should still be
moist in the center.
Yield: 12-16 cakes
Recipe By : COOKING RIGHT SHOW #CR9667
Posted to MC-Recipe Digest V1 #319
Date: Wed, 27 Nov 1996 05:14:23 -0500 (EST)
From: Bill Spalding <billspa@icanect.net>
A Message from our Provider:
“Make God smile again. Accept his forgivenesess”