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Suggest a better descriptionSaute onion in 1 tablespoon of the butter until soft but not brown. Cool. In a bowl, beat the egg yolks until light. Stir in cooked onions, thyme, wild rice, walnuts, chicken stock, flour and remaining butter. In a separate bowl beat egg whites until stiff but not dry. Gently fold into yolk mixture. In a hot skillet or on a griddle, saute heaping tablespoon size dollops of the mixture in oil. Saute until lightly golden, then turn and cook on the other side about 3 minutes total. Do not over cook, cakes should still be moist in the center. Yield: 12-16 cakes Recipe By : COOKING RIGHT SHOW #CR9667 Posted to MC-Recipe Digest V1 #319 Date: Wed, 27 Nov 1996 05:14:23 -0500 (EST) From: Bill Spalding
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Serving Size: 1 Serving (76g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 109 | ||
Calories from Fat: 56 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.2g | 8 % | |
Saturated Fat 2.5g | 13 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 181.5mg | 56 % | |
Sodium 252.2mg | 9 % | |
Potassium 89.3mg | 2 % | |
Total Carbohydrate 7g | 2 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 6.5g | ||
Protein 6.6g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 109
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