Thank you to Chef Rheagan Stewart and Chez Rhea (Crystal City, Manitoba) for giving us her recipe.


2 cups cooked rice
1 cup chopped mushrooms
1 medium onion, finely diced
1 egg
1/2 – 1 cup flour
Salt and pepper to taste


In a saute pan cook mushrooms and onions until soft and most of the moisture has cooked out. Season with salt and pepper during the end of the cooking process. Let cool.
Once mushroom mixture is cool, in a large bowl combine the wild rice and mushroom mixture with the egg. While mixing, slowly add in flour until the mixture resembles that of a chunky pancake batter.
In a fresh saute pan, coat the bottom of the pan with a layer of oil. Drop the mixture by the tablespoonfuls onto the hot oil and press down to make bite size patties. Once golden, flip and cook the other side. Place cooked patties on paper towel to soak up excess oil.
These cakes can be created in advance and then crisped up in the oven prior to serving. You want to serve them at room temperature with desired dollops on top.
These freeze well.
Variations: Mix fish, crab meat or shrimp with a little lemon. Garnish with sour cream.