Wild Rice and Squash Fritters

Time Required 1 hour



Ingredients

1 small acorn squash

1 medium yellow onion

3 eggs

1 Tbsp paprika

1 Tbsp tumeric

1/4 cup flaxseed meal

2 cups cooked wild rice blend

1/4 cup raisins

1/4 cup olive oil

3 cloves garlic



Cook the wild rice according to the directions.  We used a blend of one half wild rice and one half brown rice because that's what was in the pantry.  The wild rice gives these fritters a wonderful nutty flavor, so use pure wild rice if you have it.  Try cooking the wild rice in a rice cooker. For especially plump raisins, add them to the rice while it's cooking about 10 minutes before it's done. 



While the rice is cooking, chop the squash into 2 in long rectangles and chop the onion into thick slices.  We used the grating function on our food processor to grate the squash and onions.  Chopping up the vegetables makes them fit easily into the food processor; the exact size and look of the squash isn't important at this point. The squash skin cooks into the pancakes and can be left on.  



Grate the squash, onions, and garlic using the food processor. 



Place the squash mixture in a medium sized mixing bowl and add the rice, raisins, eggs, spices, and flaxseeds.  The

original recipe we based ours off of called for one egg, but once we saw the batter we decided to add 3.  The batter should be moist and clump together a bit when it's completely mixed.

Form the batter into patties 3 inches in diameter using your hands.  

​Add oil to a pan 1 Tsp at a time to cook the fritters. Cook the fritters on each side for about 3 minutes on each side. They should be lightly browned when they're done. 



We ate our fritters with ginger steamed broccoli and roasted root veggies. Enjoy!