Ingredients
2
cups cooked wild rice
1
cup soft bread crumbs (1 1/2 slices)
1/3
cup chopped pecans
1/2
teaspoon garlic salt
2
eggs
1
jar (2 1/2 ounces) mushroom pieces and stems, drained and finely chopped
1
jar (2 ounces) diced pimientos
2
tablespoons vegetable oil
Preparation
Mix all ingredients except oil.
Heat oil in 10-inch skillet over medium heat. Scoop wild rice mixture by 1/3 cupfuls into skillet; flatten to 1/2 inch. Cook about 6 minutes, turning once, until light brown. Remove patties from skillet. Cover and keep warm while cooking remaining patties.
