Saute 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 <billspa@icanect.net>
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