“These are our go-to cakes for breakfast, as a snack, and as the base for a well-seasoned bison braise or duck. They’re especially good topped with smoked fish. Make them tiny for an appetizer or big for dessert slathered in maple-berry sauce.
The recipe for these couldn’t be simpler. It’s just overcooked wild rice, pureed into a thick dough. We like to stir in a little cooked wild rice for texture. Once shaped, these will keep several days in the refrigerator, so feel free to make them ahead. Leftovers may be re-crisped in a low oven until warmed through.” -Sean Sherman
The Sioux Chef’s Indigenous Kitchen by Sean Sherman with Beth Dooley (University of Minnesota Press) Copyright 2017 Ghost Dancer, LLC. All rights reserved. Used by permission of the University of Minnesota Press. Click here to purchase your own copy.
- 2 cups cooked wild rice
- about 3 cups water
- pinch salt
- generous pinch maple sugar
- 3 to 4 tablespoons sunflower oil or more as needed.
- Put 1 1/2 cups cooked wild rice and water into a saucepan, reserving ½ cup. Place over high heat, bring to a boil, and reduce the heat to a simmer. Cook until the rice is very soft and the water has evaporated. Drain. In a food processor fitted with a steel blade, puree the rice into a sticky dough. Place the dough into a medium bowl and work in the salt, sugar, and the remaining cooked rice.
- Scoop out a scant 1/4 cup dough for each patty and shape to rounds about 1/2 inch thick. Heat the oil in a heavy skillet and brown the patties about 5 to 8 minutes per side until lightly browned. Transfer the patties to a baking sheet and place in a warm oven until ready to serve.