Brown Rice and Corn Cakes |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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. Ingredients:
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 |
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.
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