Wild Rice and Potato Pancakes with Corn Salsa

Posted on 27. Jan, 2010 by Ellen in Canola Recipes, Health & Fitness

Winning Recipe

 

Wild Rice and Potato Pancakes with Corn Salsa

Submitted by Karen from Calgary, Alberta

 Pancakes:

3 cups             washed, grated potatoes (preferably Russet)            750 mL

1 Tbsp             lemon juice                                                                  15 mL

1 cup               cooked wild rice                                                          250 mL

1                      egg, slightly beaten                                                     1

1/2 cup            whole wheat flour                                                        125 mL

1 Tbsp             prepared mustard                                                       15 mL

2 Tbsp             fresh dill                                                                       30 mL

2 Tbsp             canola oil                                                                     30 mL

1/2 tsp             salt                                                                               2 mL

1 tsp                freshly ground pepper                                     5 mL

3-5 Tbsp          canola oil for frying                                                     45-75 mL

1. In a large bowl, place grated potatoes.  Cover with cold water and add lemon juice, to prevent darkening. Just before making pancakes, drain water from potatoes; place potatoes in a clean, dry dish towel and squeeze out all excess water.
2. Return potatoes to large bowl, and combine with rice, egg, flour, mustard, dill, canola oil and salt.  Mix well to combine ingredients.
3. Heat 1 Tbsp (15 mL) of canola oil in a large non-stick skillet over medium high heat. Place about 1/4 cup (50mL) of the potato mixture into the hot oil and gently flatten with spatula.
4. Fry for 3-4 minutes until edges are crisp; carefully flip. Fry 3-4 minutes until golden brown. Drain on paper towels and repeat, adding more canola oil as needed, until all the mixture is cooked. 
5. Keep warm in oven until ready to serve.

 Yield:  12

Roasted Corn Salsa:

2                      cobs of corn, husked                                                  2

2 Tbsp             canola oil                                                                     30 mL

1                      small white onion, finely diced                                    1

2                      garlic cloves, minced                                                  2

1                      chilli in adobe sauce, chopped                        1

1                      small red pepper, finely diced                                     1

2 Tbsp             fresh dill, finely chopped                                             30 mL

salt and pepper to taste

1. Preheat grill or set oven to broil.
2. Husk the corn, brush with 2 tsp (10 mL) of the canola oil and broil (or grill) until kernels are slightly charred. Cool then cut kernels off ears.
3. Heat remaining oil in large non-stick skillet over medium heat. Add onions, garlic, chilli in adobe sauce and red pepper.  Cook until just softened. 
4. Add the corn and cook until vegetables are heated through.  Add the dill, salt and  pepper and remove from heat.
5. Serve the salsa over the pancakes. 

 Yield: about 12- 4 Tbsp (30 mL) each.

Ellen

Ellen is two things: bossy and a foodie. She loves to tell everyone why they should cook with canola oil by indulging in her love of cooking and teaching.

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Tags: fresh dill, potatoes, whole wheat flour, wild rice, winning recipe