Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 71.9 Kcal (301 kJ) | ||
| Calories from fat | 36.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.05g | 6% | |
|---|---|---|---|
| Cholesterol | 20.46mg | 7% | |
| Sodium | 154.2mg | 6% | |
| Potassium | 57.21mg | 1% | |
| Total Carbs | 7.74g | 3% | |
| Sugars | 0.18g | 1% | |
| Dietary Fiber | 0.23g | 1% | |
| Protein | 1.43g | 3% | |
| Vitamin C | 2.3mg | 4% | |
| Iron | 0.5mg | 3% | |
| Calcium | 20.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 157.75 Kcal (660 kJ) | ||
| Calories from fat | 79.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.88g | 6% | |
|---|---|---|---|
| Cholesterol | 44.89mg | 7% | |
| Sodium | 338.32mg | 6% | |
| Potassium | 125.52mg | 1% | |
| Total Carbs | 16.97g | 3% | |
| Sugars | 0.39g | 1% | |
| Dietary Fiber | 0.5g | 1% | |
| Protein | 3.13g | 3% | |
| Vitamin C | 5mg | 4% | |
| Iron | 1mg | 3% | |
| Calcium | 45.3mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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