2/3 c Sweet Red Onion; minced
2 tb Butter; melted
2 Eggs; separated
1 ts Fresh Thyme And/Or Oregano
-Leaves
1 1/4 c Wild Rice; cooked
1/4 c Walnuts; finely chopped
1/3 c Rich Chicken Stock
3 tb All-Purpose Flour
1 ts Sea Salt
1/4 ts Freshly Ground White Pepper
Vegetable Oil Or Clarified
-Butter; for sauteing
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
Yields
12 Servings