Brown Rice and Corn Cakes

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

Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 15 mins

    TOTAL : 30 mins

    SERVING : 6

    YIELD : 6 servings

  • Combine corn, rice, milk, eggs, and chives in a large bowl.

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  • 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.

Per Serving: 285 calories; protein 9.9g; carbohydrates 53.4g; fat 6.1g; cholesterol 62.4mg; sodium 620mg.