Roasted Red Potatoes & Asparagus with Wild Rice Leek Pancakes

Standard

6 cup cubed red potatoes

3 cups wild rice, cooked

1 bunch asparagus (about 3 1/2 cups), cut into 3 inch pieces and sliced in half

2 cups sliced leeks

3/4 cup onion, chopped

2 eggs

3 cloves garlic, minced

4 tbsp olive oil

1 tbsp butter

1 tsp sea salt, divided

1/2 tsp black pepper, divided

Parmesan cheese for garnish (optional)

  • Preheat oven to 400 degrees
  • Toss red potatoes with onion, garlic, 2 tbsp oil, 1/2 tsp salt and 1/4 pepper
  • Pour onto baking sheet or pan and roast at 400 degrees for 40 minutes, turning half way through
  • Meanwhile, melt butter in a frying pan over medium heat.  When butter is melted, add asparagus and saute for about 6 minutes, rotating and flipping asparagus frequently, until it starts to brown a little
  • Set asparagus aside, and beat together the rice, eggs, leeks and remaining salt and pepper
  • In a medium frying pan over medium heat, heat up 1 tbsp oil
  • Add half rice mixture and flatten until the pancake has taken up the space of the entire pan (should resemble a very LARGE pancake)
  • Cook for about 6 minutes, occasionally pressing down the rice with a spatula
  • Flip over (this can be hard-don;t get discouraged if it falls apart.  Or slide it onto a plate, then flip it back onto the pan)
  • Cook for another 3 or 4 minutes, until both sides are golden brown and crispy
  • Repeat with remaining oil and remaining rice mixture
  • When potatoes are done, top pancakes with the potatoes and asparagus, and top with cheese
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About Lisa

*Lisa is the founder and personal chef of The Vegan Pact and blogger at TheVeganPact.com. Her passion for vegan food is shown through her daily recipe blog, private meal deliveries and cooking classes in the Boston area.

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