Jalapeño Wild Rice Cakes
Makes 8 rice cakes
|1/3||cup wild rice|
|1/2||teaspoon salt, divided|
|1||tablespoon all-purpose flour|
|1/2||teaspoon baking powder|
|1||jalapeño pepper,* finely chopped|
|2||tablespoons minced onion|
|1||tablespoon freshly grated ginger or 2 teaspoons ground ginger|
|2||tablespoons vegetable or olive oil|
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
- Combine water, rice and 1/4 teaspoon salt in medium saucepan. Bring to a boil. Reduce heat; cover and simmer 40 to 45 minutes or until rice is tender. Drain rice, if necessary; place in medium bowl. Add flour, baking powder and remaining 1/4 teaspoon salt; mix until blended.
- Whisk egg, jalapeño pepper, onion and ginger together in small bowl. Pour egg mixture over rice; mix until well blended.
- Heat oil in large nonstick skillet over medium heat. Spoon 2 tablespoons rice mixture into pan and shape into 3-inch cake. Cook, 4 cakes at a time, 3 minutes on each side or until golden brown. Transfer to paper towels. Serve immediately or refrigerate rice cakes for up to 24 hours.
To reheat cold rice cakes, preheat oven to 400°F. Place rice cakes in single layer on baking sheet; heat 5 minutes.
|Serving Size:||1 (3-inch-diameter) rice cake|
|Saturated Fat||1 g|
|Total Fat||4 g|
|Calories from Fat||53 %|
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