Harvest Corn and Wild Rice Cakes

This “up north” entrée is both vegetarian and dairy-free.
Servings 5
Prep Time


  • 4 tbsp olive oil, divided
  • 1/2 large organic onion, diced
  • 1/2 cup poblano peppers, finely chopped
  • 1 tbsp Minced Garlic
  • 2 1/2 cups cooked wild rice
  • 3/4 cup organic sweet corn, thawed
  • 1/2 cup chopped pecans, toasted
  • 1/2 cup sliced organic green onions
  • 3 tbsp minced organic cilantro


  • 1 cup unbleached all-purpose flour
  • 2/3 cup rice milk
  • 1/4 cup whole wheat pastry flour
  • 3 ounces firm silken tofu
  • 1 organic egg
  • 2 tsp sea salt
  • 1 1/2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp baking powder
  • 1/4 tsp Black Pepper
  • 1/2 cup chutney


  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.