Brown Rice and Corn Cakes recipe
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- 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 caloriescarbohydrate: 53.4 gcholesterol: 62.4 mgfat: 6.1 gfiber: 5.5 gprotein: 9.9 gsaturatedFat: 1.3 gservingSize: -sodium: 620 mgsugar: 5.6 gtransFat: : -unsaturatedFat: : -
Directions Brown Rice and Corn Cakes
Directions
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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.