Instructions: In a large bowl, whish the eggs, mustard, flour, salt, pepper, and coriander together until smooth. Add the green onions and wild rice, and stir until combined. The mixture should hold together when scooped; if necessary, add a bit of water.

Heat a large skillet over medium heat and brush with olive oil. Cook a few rounded spoonfuls of the wild rice mixture at a time until crisp and brown on one side (3-5 minutes), then turn to brown the other side (2-3 minutes).

Keep warm in a very low oven while repeating with remaining mixture. Serve warm.

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