brown rice and corn cakes

Ingredients

• Servings: 6
• 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

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• 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 heated griddle. cook until golden brown, 3 to 4 minutes per side.