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| Brown Rice and Corn Cakes |
"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
Instructions :
| Prep : 15M | Cook : 6M | Ready in : 30M |
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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.
Notes :
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