Allergy Associates of La Crosse / Recipes / Wild Rice Griddle Cakes

Wild Rice Griddle Cakes

Yields 4 servings


  • 1 1/2 cups cooked wild rice
  • 1 cup carrots, grated
  • 3 green onions, finely chopped
  • 1/4 cup Parmesan, grated
  • 1/4 tsp. dried thyme
  • 1 tsp. salt
  • Pepper to taste
  • 1 tsp. baking powder
  • 1/3 cup all-purpose flour or gluten-free substitute
  • 2 eggs, lightly beaten
  • Avocado oil for frying


  1. Preheat oven to 350°F. Set aside a greased baking sheet.
  2. In a medium bowl, mix cooked rice, carrots, onions, Parmesan, and thyme together.
  3. Season with salt and pepper. Next, add baking powder and flour and mix to combine.
  4. Add eggs and mix until blended.
  5. Scoop out a tablespoon size portion of the mixture. Using your hands, pat the mixture together and place on baking sheet.
  6. Bake for 10 minutes. Remove baking sheet from oven and flip the cakes. Return to oven and bake an additional 5-10 minutes until the cakes are lightly browned. Enjoy with your favorite dressing or dip.

Nutrition per serving: 170 calories, 27 g carbohydrates, 95 mg cholesterol, 4 g fat, 2 g fiber, 8 g protein, 290 mg sodium, 1 g sugar.

Recipe from:

Wild rice

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