Watercress and Wild Rice Pancakes

This is one of my favourite recipes. If you can't find watercress, substitute another green, such as spinach or chard. Shallots can be replaced by leeks or onions. This recipe reheats well. From New Vegetarian Cuisine.

2 c water or vege stock
3/4 c wild rice, rinsed and drained
1/4 c vege stock
1/2 c finely chopped watercress
1/2 c finely chopped shallots
1/2 c diced celery
1 1/2 t dried sage
1/2 t celery seeds
pinch of black pepper
2 eggs (or 1/2 c egg substitute)
1/2 c milk (soy, skim, whatever you like)
2 t soy sauce
3/4 c flour
oil for frying

1. In a small saucepan over high heat, bring the water or stock and wild rice to a boil. Cover, reduce the heat to low and simmer for 40 to 45 minutes, or until the wild rice is tender and the water has been absorbed. Fluff with a fork and transfer to a large bowl.

2. In a large no-stick frying pan over medium heat, warm the 1/4 c stock. Add the watercress, shallots and celery; cook, stirring frequently, for 4 to 5 minutes, or until the vegetables are tender. Stir in the sage, celery seeds and pepper. Add to the bowl with the wild rice.

3. In a small bowl, combine the egg, milk and soy sauce. Pour over the vegetables. Add the flour and mix well.

4. Clean the frying pan. Add some oil and warm over medium heat for 1 min. Add the batter in 1/4 c measures and flatten slightly with a spatula. Cook for 3 to 4 mins on each side, or until golden. Remove from the pan and keep warm in the oven until serving.

Serves 4