Ingredients

2 cups Wild Rice, cooked

2 tbsp celery, chopped

½ cup cold béchamel sauce

6 egg yolks

2 tbsp shallots, chopped

salt and pepper to taste

enough bread crumbs to tighten

Directions

Mix all ingredients together. Form into little cakes and chill. Dredge in seasoned flour, Sauté and brown on both sides.

Recipe compliments of Floating Leaf Fine Foods.