4 servings (8 patties)
These nutty patties are delicious served in sandwich buns and topped with cranberry sauce.
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2 cups cooked wild rice
1 cup soft bread crumbs
1/3 cup chopped pecans
1/2 teaspoon garlic salt
2 eggs
1 (2 1/2 ounce) jar mushroom stems and
pieces, drained and finely chopped
1 (2 ounce) jar diced pimientos, drained
2 tablespoons vegetable oil
Mix all ingredients except oil. Heat oil in 10-inch skillet over medium heat. Scoop wild rice mixture by 1/3 cupsful into skillet; flatten to 1/2 inch. Cook about 3 minutes on each side or until light brown. Remove patties from skillet. Cover and keep warm while cooking remaining patties.
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