- 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
- 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.
04/23/2018
recipepes.com
Brown Rice and Corn Cakes, recipe
PT15M
PT1H
5
455 calories
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