Jalapeño Wild Rice Cakes

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Jalapeño Wild Rice Cakes
Yield: Makes 8 rice cakes

Ingredients:

3/4cup water
1/3cup wild rice
1/2teaspoon salt, divided
1tablespoon all-purpose flour
1/2teaspoon baking powder
1egg
1jalapeño pepper,* finely chopped
2tablespoons minced onion
1tablespoon freshly grated ginger or 2 teaspoons ground ginger
2tablespoons 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




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