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Fried Cream of Wheat Cakes Recipe

American · Breakfast · 20 min total

Crispy on the outside and soft on the inside, these fried cream of wheat cakes are a delightful twist on leftover porridge, perfect for breakfast or a snack.

Ingredients

• 2 cups cooked cream of wheat, cooled
• 1 large egg, beaten
• 1/4 cup all-purpose flour
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons unsalted butter
• 2 tablespoons vegetable oil

Instructions

1. In a medium bowl, combine cooked cream of wheat, beaten egg, flour, Parmesan cheese, salt, and pepper. Mix until well combined.
2. Shape the mixture into 8 patties, each about 1/2 inch thick.
3. In a large non-stick skillet, heat butter and oil over medium heat until shimmering.
4. Carefully place the patties in the skillet, working in batches if needed. Cook until golden brown, about 3-4 minutes per side.
5. Transfer to a paper towel-lined plate to drain excess oil. Serve warm.

Tips

• For extra flavor, add chopped fresh herbs like chives or parsley to the mixture.
• Leftover cakes can be refrigerated and reheated in a toaster oven or skillet.
• Serve with maple syrup or sour cream for a sweet or savory touch.

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