Ingredients
1
tablespoon canola oil
1 1/2
cups sliced red onion (1 large)
1/2
cup packed brown sugar
1/3
cup red wine vinegar
1/4
cup diced dried fruit and raisin mixture
1/4
teaspoon pumpkin pie spice
1/2
cup uncooked wild rice
1 1/4
cups water
1
cup soft bread crumbs (about 1 1/2 slices bread)
1/3
cup chopped pecans
1/2
teaspoon garlic salt
3
eggs
1
jar (2.5 oz) mushroom pieces and stems, drained, finely chopped
1
jar (2 oz) diced pimientos, drained
2
tablespoons canola oil
Preparation
In 2-quart saucepan, heat 1 tablespoon oil over medium heat. Cook onion in oil about 6 minutes, stirring frequently, until onion is tender. Stir in remaining chutney ingredients. Heat to boiling; reduce heat to low. Cook 20 to 25 minutes or until dried fruits are plump and mixture has thickened; remove from heat.
Meanwhile, cook wild rice in water as directed on package, drain if necessary. In large bowl, mix cooked wild rice and remaining patty ingredients except oil.
In 12-inch skillet, heat 2 tablespoons oil over medium heat. Scoop wild rice mixture by 1/3 cupfuls 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. Serve with chutney.
