Jalapeno Wild Rice Cakes
Another fall sailing trip is approaching, so here I am, flipping through all my recipes to put together the menus. Pulling out this quick and easy recipe for Jalepeno Wild Rice Cakes made me giddy. I'd completely forgotten about this one. It's delicious as an appetizer, or as a side to a big, thick steak. If you prepare your rice ahead of time, it's a snap to assemble and they cook up quickly on the stovetop. Make them as spicy as you like, and the wild rice is naturally low-carb. Enjoy!
Jalapeno Wild Rice Cakes
(makes 8, 3i-nch in diameter rice cakes)
1/3 cup wild rice
3/4 cup water
salt
1 TB flour
1/2 tsp baking powder
1 egg
1 jalapeno pepper, finely chopped, or 1 small can jalapeno, chopped
(NOTE: Jalapeno peppers can sting your skin. Handle with care, or wear gloves. Don't touch your eyes, and wash hands thoroughly after handling).
2 TB minced onion
1 TB freshly grated ginger, or 2 tsp ground ginger
2 TB extra virgin olive oil
Combine rice, water and dash of salt in a medium saucepan. Bring to a boil. Reduce heat, cover and simmer for 45 minutes or until the rice is tender. Drain if necessary, and place the rice in a medium size bowl to cool. (At this point, you can put the rice in the frig and assemble later).
Whisk egg, jalapeno, onion and ginger together in a small bowl. Pour over rice and mix well. Take 2 TB of the rice mixture and form small cakes. Set aside.
Heat oil in a large nonstick pan over medium heat. Cook 4 cakes at a time, 3 minutes each on each side or until golden brown. Serve immediately or refrigerate cakes for up to 24 hours, reheating in a wam oven, or serve at room temperature (with cold martinis, of course!).
Jalapeno Wild Rice Cakes
(makes 8, 3i-nch in diameter rice cakes)
1/3 cup wild rice
3/4 cup water
salt
1 TB flour
1/2 tsp baking powder
1 egg
1 jalapeno pepper, finely chopped, or 1 small can jalapeno, chopped
(NOTE: Jalapeno peppers can sting your skin. Handle with care, or wear gloves. Don't touch your eyes, and wash hands thoroughly after handling).
2 TB minced onion
1 TB freshly grated ginger, or 2 tsp ground ginger
2 TB extra virgin olive oil
Combine rice, water and dash of salt in a medium saucepan. Bring to a boil. Reduce heat, cover and simmer for 45 minutes or until the rice is tender. Drain if necessary, and place the rice in a medium size bowl to cool. (At this point, you can put the rice in the frig and assemble later).
Whisk egg, jalapeno, onion and ginger together in a small bowl. Pour over rice and mix well. Take 2 TB of the rice mixture and form small cakes. Set aside.
Heat oil in a large nonstick pan over medium heat. Cook 4 cakes at a time, 3 minutes each on each side or until golden brown. Serve immediately or refrigerate cakes for up to 24 hours, reheating in a wam oven, or serve at room temperature (with cold martinis, of course!).
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