Brown Rice and Corn Cakes Recipe

Brown Rice and Corn Cakes Recipe

  • 2 (15.25 ounce) cans whole kernel sweet corn, drained
  • 2 cups cooked brown rice, cooled
  • 1/2 cup skim milk
  • 2 eggs, beaten
  • 2 tablespoons chopped fresh chives
  • 2/3 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1/8 teaspoon ground nutmeg
  • salt and ground black pepper to taste
  • 1 tablespoon olive oil, or as needed
  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.
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