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Prep Time: 10 Minutes Cook Time: 52 Minutes |
Ready In: 62 Minutes Servings: 8 |
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This is a nice twist on patties-great for vegatarians. 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 jalapeno pepper |
2 tablespoons minced onions |
1 tablespoon freshly grated ginger or 2 teaspoons ground ginger |
2 tablespoons vegetable oil or 2 tablespoons olive oil |
Directions:
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.
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