Brown Rice and Corn Cakes

Name: Brown Rice and Corn Cakes
Total time: 30
Yield: 6
Ingredients: 2 (15.25 ounce) cans whole kernel sweet corn, drained; 2 cups cooked brown rice, cooled; ½ cup skim milk; 2 eggs, beaten; 2 tablespoons chopped fresh chives; ⅔ cup whole wheat flour; 2 teaspoons baking powder; ⅛ teaspoon ground nutmeg; salt and ground black pepper to taste; 1 tablespoon olive oil, or as needed

Recipe by Krysie from allrecipes.com

Appetizer,Snack 30 Mins.

Ingredients

6 servings

•

2 (15.25 ounce) cans whole kernel sweet corn, drained
•

2 cups cooked brown rice, cooled
•

½ cup skim milk
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2 eggs, beaten
•

2 tablespoons chopped fresh chives

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⅔ cup whole wheat flour
•

2 teaspoons baking powder
•

⅛ teaspoon ground nutmeg
•

salt and ground black pepper to taste
•

1 tablespoon olive oil, or as needed

Instructions

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.