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Dairy
Easy
24 Servings
Allergens 
1 Hour, 20 Minutes
Diets
Move over, potato latkes.
Yield: 24 Rice Cakes
3/4 cup wild rice
3/4 cup long-grain brown rice
4 eggs
9 ounces Gouda, shredded
6 tablespoons Gefen Bread Crumbs
1 cup pecans, toasted and finely chopped
3/4 cup scallions (green onions), washed and finely chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3 tablespoons Gefen Olive Oil, for frying
1/2 cup sour cream and/or applesauce
1/3 cup scallions (green onions), washed and finely chopped
In a small saucepan, bring three cups of water to a boil. Add the wild and long grain rice, reduce heat to a very low flame and cover the pot. Cook until the liquid is absorbed and the rice is tender, about 45-50 minutes. Cool the rice to room temperature.
In a large bowl, beat the eggs until blended. Add the cooked rice, cheese, breadcrumbs, pecans, scallions, salt and pepper. Mix until well blended.
Heat one tablespoon of oil in a large, non-stick frying pan over medium heat. With wet hands, squeeze 1/4 cup portions of the mixture into small cakes, about three-inches in diameter. Place them in the pan, three or four at a time, and cook, turning once until browned and crisp, about two to three minutes on each side.
Transfer the cakes onto an oven-safe plate and keep them warm in a 225-degree-Fahrenheit oven. Repeat with remaining mixture, adding more oil to the pan as needed.
Top with a dollop of sour cream or applesauce and garnish with scallions. Serve warm.
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