Ingredients:
1 1/2 cups cooked wild rice
1 cup carrots, grated ( 2 to 3 carrots)
1/2 cup onions, finely chopped
1/4 cup parmesan cheese, grated
1/4 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon baking powder
1/3 cup all-purpose flour
2 eggs, beaten
vegetable oil, for frying
Directions:
Combine first 7 ingredients.
Add the baking powder and flour, stir well.
Add eggs and stir.
Heat a frying pan over medium-high heat.
Add oil.
Drop mounds of batter into pan and flatten slightly to make cakes about 3-inches across.
Cook until browned on bottom and crispy.
Turn cakes and cook until browned on the other side (about 3 minutes).
Set aside and keep warm.
Continue frying until all the batter is used.
Add more oil as necessary.
Serve hot.
Servings: Serve
Time preparation: 20 min.
Time total: 40 min.