BROWN RICE AND CORN CAKES

Brown Rice and Corn Cakes image

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.

Provided by Krysie

Time 30m

Yield 6

Number Of Ingredients 10

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

Steps:

Combine corn, rice, milk, eggs, and chives in a large bowl.
Mix flour, baking powder, nutmeg, salt, and black pepper together in a separate bowl.
Stir flour mixture into corn mixture until well combined.
Heat olive oil on a griddle or a large skillet over medium heat.
Scoop 1/4-cup portions of corn mixture onto heated griddle. Cook until golden brown, 3 to 4 minutes per side.

Nutrition Facts : Calories 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, Sodium 620 mg, Sugar 5.6 g