Brown Rice and Corn Cakes recipe

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Ingredients

2 (15.25 ounce) cans whole kernel sweet corn, drained
2 cups cooked brown rice, cooled
½ cup skim milk
2 eggs, beaten
2 tablespoons chopped fresh chives
⅔ cup whole wheat flour
2 teaspoons baking powder
⅛ teaspoon ground nutmeg
salt and ground black pepper to taste
1 tablespoon olive oil, or as needed

Nutrition Info

285.4 calories
carbohydrate: 53.4 g
cholesterol: 62.4 mg
fat: 6.1 g
fiber: 5.5 g
protein: 9.9 g
saturatedFat: 1.3 g
servingSize: -
sodium: 620 mg
sugar: 5.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine corn, rice, milk, eggs, and chives in a large bowl.

  2. Mix flour, baking powder, nutmeg, salt, and black pepper together in a separate bowl.

  3. Stir flour mixture into corn mixture until well combined.

  4. Heat olive oil on a griddle or a large skillet over medium heat.

  5. Scoop 1/4-cup portions of corn mixture onto heated griddle. Cook until golden brown, 3 to 4 minutes per side.

Recipe Yield

6 servings

Recipe Note

A delicious and different side dish that goes with any meat. It works equally well for a family supper or a special dinner. Wild rice can be substituted for brown rice for a more formal dinner.

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