Jalapeno Wild Rice Cakes
|Wild rice||1⁄3 Cup (5.33 tbs)|
|Water||3⁄4 Cup (12 tbs)|
|Salt||1⁄2 Teaspoon, divided|
|All purpose flour||1 Tablespoon|
|Baking powder||1⁄2 Teaspoon|
|Jalapeno pepper||1 , finely chopped|
|Minced onion||2 Tablespoon|
|Freshly grated ginger/2 teaspoons ground ginger||1 Tablespoon|
|Vegetable oil/Olive oil||2 Tablespoon|
1. Combine rice, water 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, jalapeno 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 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.