Two Ingredient Appitizer - Wild Rice and Cornmeal Patties
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5 from 3 votes

Cornmeal Patties with Wild Rice Recipe

This simple wild rice recipe uses traditional Aboriginal wild rice, and corn to make a tasty snack or meal accompaniment. Serve it with fresh salmon and wild nettles for a full traditional Aboriginal menu.
Prep Time50 mins
Cook Time20 mins
Total Time1 hr 10 mins
Course: Side Dish
Cuisine: American
Servings: 8 patties
Calories: 66kcal


  • 1 cup wild rice
  • 4 cups water
  • 1 tsp salt
  • 1/4 cup cornmeal organic
  • 2 tbsp olive oil
  • 1 free-range egg optional


  • Rinse the wild rice, drain. Place in a saucepan with salt, bring to a boil. Turn down heat and let simmer for 50 minutes. The rice should be tender but not mushy.
  • Next slowly add the cornmeal to the hot rice, stirring with a wooden spoon. Keep stirring for about 3 minutes. Remove from heat and let cool slightly.
  • Heat up a frying pan to medium-high heat. Add 1 tablespoon of oil. You can semi-form a patty in your hand, though it will feel like it will fall apart. Don't worry, once it starts cooking it will bind together. Make the patties about 2 inches in diameter. You have the option of adding an egg here if you don't feel like the patties will stick together. Simply whisk an egg in a bowl, then add it to the rice and cornmeal mixture before frying.
  • Make four patties in the first batch. Let cook for about 5 minutes on the first side, then flip over and let cook for another 5 minutes or until nicely browned. Remove from the frying pan and let cool on some paper towel. Repeat with remaining oil and mixture. Serve with a mustard, or a mixture of mustard, chili and plain yogurt.


Add a Binder: Whisk one egg and add it to the mixture before making it into patties.
Make it Vegan: Omit the egg.
Complete the Meal: Serve it with fresh salmon and sauteed nettles.
Serve it as an Appetizer: Make a dipping sauce from plain yogurt, fresh dill or chili flakes, and lemon.


Calories: 66kcal | Carbohydrates: 7g | Protein: 1.2g | Fat: 3.5g | Saturated Fat: 0.5g | Sodium: 290mg | Potassium: 20.3mg | Fiber: 0.6g | Iron: 0.5mg