Wild Spice Cakes
Made in the north of Kalimdor according to a traditional night elf recipe, these rice cakes showcase all the healthy, earthy goodness of natural ingredients. Pairs well with Slow-Roasted Turkey or other poultry.
⏱️ Prep: 10 min🍳 Cook: 30 min🍽️ Makes 10
Ingredients
| 1 tablespoon | 15 ml | Butter |
| 1 clove | Garlic, minced | |
| 2 | Small leeks, half-moon cut | |
| 1/2 cup | 120 ml | Heavy cream |
| 2 cups | 480 ml | Cooked wild rice |
| 1 | Egg | |
| 1/2 cup | 120 ml | Sweet corn, fresh or frozen |
| 1/4 cup | 60 ml | Shelled edamame |
| 1/4 cup | 60 ml | Grated mozzarella cheese |
| 1 teaspoon | 5 ml | Salt |
| 1/2 teaspoon | 2.5 ml | Black pepper |
| 1 1/2 cups | 360 ml | Flour |
| — | Vegetable oil for frying |
Instructions
- Melt the butter in a medium frying pan over medium-low heat, then cook the garlic and leeks until they are soft but not too brown, about 3 minutes. Pour in the heavy cream, and stir for another minute, until the leeks have absorbed some of the liquid. Remove from heat, transfer to a mixing bowl, and allow to cool. Add in all other ingredients except the flour, mixing thoroughly. Gradually work in the flour until you have a dense dough that isn’t too sticky.
- Pour just enough oil into a frying pan to cover the bottom, and heat over medium-low. Using lightly oiled hands, form the rice mixture into patties roughly 5 inches across and 1/2-inch thick. Working in batches, drop the patties into the hot pan and cook for about three minutes, flipping halfway through, until golden on each side and cooked through.