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Jalapeno Wild Rice Cakes
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Publications International, Ltd., the Editors of. "Jalapeno Wild Rice Cakes." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/jalapeno-wild-rice-cakes-recipe.htm> 20 November 2008.
Jalapeño Wild Rice Cakes
Yield: Makes 8 rice cakes
Ingredients:
3/4
cup water
1/3
cup wild rice
1/2
teaspoon salt, divided
1
tablespoon all-purpose flour
1/2
teaspoon baking powder
1
egg
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
Preparation:
1.
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.
2.
Whisk egg, jalapeño pepper, onion and ginger together in small bowl. Pour egg mixture over rice; mix until well blended.
3.
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.
Tip:
To reheat cold rice cakes, preheat oven to 400°F. Place rice cakes in single layer on baking sheet; heat 5 minutes.
Nutritional Information:
| Serving Size: 1 (3-inch-diameter) rice cake | |
| Sodium | 185 mg |
| Protein | 2 g |
| Fiber | <1 g |
| Carbohydrate | 6 g |
| Cholesterol | 26 mg |
| Saturated Fat | 1 g |
| Total Fat | 4 g |
| Calories from Fat | 53 % |
| Calories | 69 |
Dietary Exchange:
| Fat | 1/2 |
| Starch | 1/2 |
This recipe appears in: Rice & Grains
