Jalapenio Wild Rice Cakes

3/4 cup water
1/3 cup wild rice
1/2 tsp salt
1 tbs all-purpose flour
1/2 tsp baking powder
1 egg - vegan egg substitute
1 jalapeno pepper, finely chopped
2 tbs minced onion
1 tbs finely chopped gingerroot
or 2 tsp ground ginger
2 tbs vegetable oil (olive oil)

Combine water, rice and 1/4 tsp salt in medium saucepan.
Bring to a boil. Reduce heat; cover and simmer 40 - 45 minutes or until
rice is tender. Drain rice.

Add Flour, baking powder and remaining 1/4 tsp salt; stir until blended.
Whisk egg or add vegan replacers, onion and gigner together in small
bowl. Pour mixture over rice; stir until well blended.

Heat oil in large non-stick skillet over medium heat.
Spoon 2 tbs rice mixture into pan and shape into 3 inch cake.
Cook four cakes at a time, 3 minutes on each side or until golden brown.
Transfer to paper towels.

Serve immediately.
Makes 8 cakes