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“This is a nice twist on patties--great for vegatarians.”
1hr 2mins

Ingredients Nutrition


  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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