Harvest Corn and Wild Rice Cakes

This “up north” entrée is both vegetarian and dairy-free.


  1. In large skillet, heat 1 tablespoon olive oil over medium-high heat. Add onion; cook until softened (5 minutes). Add pepper and cook 2 minutes. Reduce heat to medium; add garlic and cook 1 minute. Transfer to medium bowl. Add rice, corn, pecans, green onion and cilantro; toss well.
  2. In food processor, combine all batter ingredients and process until smooth. Pour over rice mixture; stir well.
  3. In medium non-stick skillet, heat 1 tablespoon olive oil over medium heat. Drop 2 tablespoons batter into skillet. Pat gently to form a cake 3-4 inches in diameter and ½-inch thick. Repeat until skillet is full. Cook cakes slowly over medium heat until slightly dry on top and bottom is brown (2-3 minutes). Turn and cook for 1-2 minutes longer. Drain on paper towels. Repeat process for remaining ingredients, adding 1 tablespoon oil to pan for each batch of cakes. Serve with chutney.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.