Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Cook the wild rice if not already prepared, cook it and allow it to cool completely.

Place about half of the cooked wild rice into a food processor and pulse a few times until it is roughly broken down but not fully smooth. Leave the remaining rice whole.

Chop the fresh herbs into small pieces.

In a medium bowl, combine the whole wild rice, pulsed wild rice, cornmeal, and herbs.

In a small bowl, whisk together the egg, 2 tablespoons of water, and the grapeseed oil.

Pour the wet mixture into the rice mixture and stir until evenly combined. The mixture should hold together when pressed; if it feels too dry, add a little more water, one teaspoon at a time.

Season lightly with salt.

Using your hands, form the mixture into small patties, about the size of your palm. Place them on a plate and let them rest for five to ten minutes to firm up.

Heat a thin layer of grapeseed oil in a large frying pan over medium heat.

Place the wild rice cakes into the pan, leaving space between each one. Press gently to flatten slightly.

Cook for four to five minutes on the first side, until golden brown and crisp. Carefully flip and cook for another three to four minutes on the second side.

Adjust the heat as needed to prevent burning while allowing the cakes to develop a crisp exterior.

Remove from the pan and place on a plate lined with paper towel if needed to absorb excess oil. Serve warm.