1/2 cup finely chopped red onion
2 tablespoons melted unsalted butter
2 large eggs, separated
1¼ cups cooked wild rice (page 142)
1/3 cup chicken stock
1/4 cup finely chopped walnuts
3 tablespoons all-purpose flour
1 teaspoon fresh thyme or oregano leaves,
or a combination
1 teaspoon sea salt
1/4 teaspoon freshly ground white pepper
Vegetable oil or clarified butter, for sautéing In a medium saucepan, sauté the onion in 1 tablespoon of the melted butter over medium heat until soft but not brown, 3 to 4 minutes.
Let cool. In a medium bowl, beat the egg yolks until light.
Stir in the cooked onions, wild rice, stock, walnuts, flour, thyme, and the remaining 1 tablespoon melted butter. Season with the salt and pepper.
In a separate bowl, beat the egg whites with a whisk until stiff but not dry. Gently fold into the yolk
In a hot skillet or on a griddle, sauté heaping tablespoon-size dollops of the mixture in oil.
Cook until lightly golden, then turn and cook on the other side, about 3 minutes total.
Do not overcook; the cakes should still be moist in the center. Serve warm.