Wild-Rice and Potato Griddle Cakes

Add a new dish to your Thanksgiving feast!

Makes eight servings


  • 3 cups cooked wild rice
  • 1 mashed, peeled, baked potato
  • 1 tbs. mashed roasted garlic
  • 1 tsp. sea salt
  • 1/4 tsp. freshly ground black pepper
  • 1/4 tsp. ground nutmeg
  • 2 tbs. chopped fresh herbs, such as thyme, chives, basil, oregano, or parsley


In a mixing bowl, combine the rice and potato; add the garlic, salt, pepper, nutmeg, and chopped herbs. Stir to combine (this will be a thick mixture). Taste and adjust seasoning if necessary with additional herbs, salt and pepper. Scoop out 1/3 cup of the potato mixture; using your hands, form a round cake. Repeat with remaining mixture to make 12 cakes. Heat a griddle over medium-high heat and lightly spray with olive oil. Place cakes on pan and cook, turning, until browned and heated thoroughly, about five minutes on each side.

Per griddle cake:

Calories 80; Protein 3 g; Total Fat 0 g; Saturated Fat 0 g; C arbohydrates 18 g; Dietary Fiber 1 g; Cholesterol 0 mg; Sodium 290 mg

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