Wild Rice And Potato Latkes

• 1/4 cup wild rice
• 1 large russet potato, peeled and finely shredded
• 2 eggs, lightly beaten
• 1 tablespoon fresh chives, chopped
• 1 tablespoon all-purpose flour
• salt & freshly ground black pepper, to taste
• 1 -2 tablespoon olive oil

1. Cook rice in 1 1/2 cups water until completely tender, about 1 hour or more. Drain rice in colander and let sit until it is dry to the touch, about 15 minutes.
2. Place warm rice in a mixing bowl.
3. Using paper towels, squeeze as much moisture as possible from potato, a handful at a time and transfer to the bowl with the rice.
4. With a fork, mix in the eggs and chives. Sprinkle with flour and mix. Add salt and pepper to taste.
5. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
6. Place rounded tablespoons of the mixture in the pan, pressing each firmly with the back of a fork to make thin, 2-inch pancakes with lacy edges. Space latkes 2 inches apart.
7. When lightly browned on the bottom, 2 to 3 minutes, gently turn latkes and brown on the other side, about 2 minutes.
8. When done, transfer to a warm plate and keep warm. Repeat with remaining mixture, adding more oil if needed to the pan before adding more pancakes.
9. Serve hot.

wild rice, russet potato, eggs, fresh chives, flour, salt, olive oil

Taken from www.food.com/recipe/wild-rice-and-potato-latkes-500366 (may not work)