Ginger Jalapeno Ricecakes

1 1/2 cups cooked rice, cooled
1 small jalapeno pepper, seeds removed and finely minced
1 Tbsp. grated fresh ginger
1 egg
1/4 cup all purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
3 Tbsp. olive oil
Toppings such as grilled swordfish, chicken or pork

In a large bowl, combine rice, jalapeno pepper, ginger and egg.
In a small bowl, combine flour, baking powder and salt. Lightly stir into rice mixture until well blended (mixture will be sticky).
Line a baking pan with a rim with wax paper. Lightly grease paper.
Moisten your hands with water and press rice mixture into a 1/2 cm (1/4") thick layer. The layer should cover 25 cm square.
Lightly grease a second piece of wax paper and place on top of rice, oil side down. Firmly press rice mixture to even out the layer.
Chill for at least 2 hours or overnight.
Heat 1 Tbsp. oil on medium heat in a non-stick frying pan. Break off small squares of rice mixture and fry on both sides until golden, about 3 minutes each side.
Continue frying, using more oil as needed.
Ricecakes can be made 1 day ahead. To reheat, place ricecakes on a baking sheet and bake at 400 degrees F for 5 minutes.

Makes 2 dozen appetizer bases

For a main course accompaniment, form mixture into 6 patties about 1 cm thick. Fry patties as above, allowing more time to cook ricecakes through. Makes 2 to 3 side dish servings

Adapted from Martha Stewart's Hors D'oeuvres Hand Book, Clarkson Potter, New York ISBN 0-609-60310-8