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Jalapeno Wild Rice Cakes

Diet.Guru's picture
  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
  Egg 1
  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.

Recipe Summary

Main Dish
Wild Rice

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 760 Calories from Fat 318

% Daily Value*

Total Fat 36 g55.3%

Saturated Fat 5.6 g28%

Trans Fat 0 g

Cholesterol 211.5 mg70.5%

Sodium 1242.6 mg51.8%

Total Carbohydrates 88 g29.4%

Dietary Fiber 4.6 g18.4%

Sugars 2.6 g

Protein 17 g33.2%

Vitamin A 7.3% Vitamin C 11.6%

Calcium 22.9% Iron 17.7%

*Based on a 2000 Calorie diet

Jalapeno Wild Rice Cakes Recipe