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Karen from Calgary, Alberta
Be a Winner Be a Star Recipe Contest - 1st Place Winner |
Yield: 12 servings
Print Options: 3x5 | 4x6 | Entire
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Pancakes
Ingredients:
| 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 |
| 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 |
Directions:
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. Heat 1 Tbsp (15 mL) of canola oil in a large non-stick skillet over medium high heat. Place about 1/4 cup (50mL) of the potato mixture into the hot oil and gently flatten with spatula.
4. 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.
5. Keep warm in oven until ready to serve.
Roasted Corn Salsa
Ingredients:
| 2 |
cobs of corn, husked |
2 |
| 2 Tbsp |
canola oil |
30 mL |
| 1 |
small white onion, finely diced |
1 |
| 2 |
garlic cloves, minced |
2 |
| 1 |
chili in adobe sauce, chopped |
1 |
| 1 |
small red pepper, finely diced |
1 |
| 2 Tbsp |
fresh dill, finely chopped |
30 mL |
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salt and pepper to taste |
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Directions:
1. Preheat grill or set oven to broil.
2. 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.
3. Heat remaining oil in large non-stick skillet over medium heat. Add onions, garlic, chilli in adobe sauce and red pepper. Cook until just softened.
4. Add the corn and cook until vegetables are heated through. Add the dill, salt and pepper and remove from heat.
5. Serve the salsa over the pancakes.
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