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Course

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Diets

DIY

Source: Submitted by Karen from Calgary, Alberta | Category: Entrees, Side Dishes

Wild Rice and Potato Pancakes with Corn Salsa

First Place Winner of the Be a Star! Be a Winner! with Canola Oil Paralympics Recipe Contest.

Wild Rice and Potato Pancakes with Corn Salsa recipe made with canola oil

Ingredients

  • Pancakes
  • 3 cup washed, grated potatoes (preferably Russet) 750 mL    
  • 1 Tbsp lemon juice 15 mL
  • 1 cup cooked wild rice 250 mL
  • 1 egg, slightly beaten
  • 1/2 cup whole wheat flour 125 mL
  • 1 Tbsp prepared mustard 15 mL
  • 2 Tbsp fresh dill 30 mL
  • 2 Tbsp canola oil 30 mL
  • 1/2 tsp salt 2 mL
  • 1 tsp freshly ground pepper 5 mL
  • 3-5 Tbsp canola oil for frying 45-75 mL
  • Roasted Corn Salsa
  • 2 cobs of corn, husked
  • 2 Tbsp canola oil 30 mL
  • 1 small white onion, finely diced
  • 2 garlic cloves, minced
  • 1 chiles in adobe sauce, chopped
  • 1 small red pepper, finely diced
  • 2 Tbsp fresh dill, finely chopped 30 mL
  • 1/2 tsp salt 2 mL
  • 1/4 pepper 1 mL
3 cup washed, grated potatoes (preferably Russet)    1 Tbsp lemon juice1 cup cooked wild rice1 egg, slightly beaten1/2 cup whole wheat flour1 Tbsp prepared mustard2 Tbsp fresh dill2 Tbsp canola oil1/2 tsp salt1 tsp freshly ground pepper3-5 Tbsp canola oil for frying 45-2 cobs of corn, husked2 Tbsp canola oil1 small white onion, finely dicedarlic cloves, minced1 chiles in adobe sauce, chopped1 small red pepper, finely diced2 Tbsp fresh dill, finely chopped1/2 tsp salt1/4 pepper

Instructions

  • 1. In a large bowl, place grated potatoes. Cover with cold water and add lemon juice, to prevent darkening. Just before making pancakes, drain water from potatoes; place potatoes in a clean, dry dish towel and squeeze out all excess water.
  • 2. Return potatoes to large bowl, and combine with rice, egg, flour, mustard, dill, canola oil and salt. Mix well to combine ingredients.
  • 3. In large non-stick skillet, heat 1 Tbsp (15 mL) of canola oil over medium high heat. Place about 1/4 cup (60mL) of the potato mixture into the hot oil and gently flatten with spatula. Fry for 3-4 minutes until edges are crisp; carefully flip. Fry 3-4 minutes until golden brown. Drain on paper towels and repeat, adding more canola oil as needed, until all the mixture is cooked. Keep warm in oven until ready to serve.
  • 4. To prepare salsa: Preheat grill or set oven to broil. Husk the corn, brush with 2 tsp (10 mL) of the canola oil and broil (or grill) until kernels are slightly charred. Cool then cut kernels off ears.
  • 5. In large non-stick skillet, heat remaining oil over medium heat. Add onions, garlic, chiles in adobe sauce and red pepper. Cook until just softened. Add the corn and cook until vegetables are heated through. Add the dill, salt and pepper and remove from heat. Serve the salsa over the pancakes.

Yield

12 pancakes

serving size

Based on 1 pancake, 4 Tbsp (60 mL) salsa

nutritional analysis

Per Serving

Calories150
Total Fat7 g
Saturated Fat0.5 g
Cholesterol20 mg
Carbohydrates20 g
Fiber3 g
Protein4 g
Sodium300 mg

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