Brown Rice and Corn Cakes

Brown Rice and Corn Cakes

10
Krysie 0

"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

30 m {{adjustedServings}} servings 285 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 285 kcal
  • 14%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 53.4g
  • 17%
  • Protein:
  • 9.9 g
  • 20%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 620 mg
  • 25%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Combine corn, rice, milk, eggs, and chives in a large bowl.
  2. Mix flour, baking powder, nutmeg, salt, and black pepper together in a separate bowl.
  3. Stir flour mixture into corn mixture until well combined.
  4. Heat olive oil on a griddle or a large skillet over medium heat.
  5. Scoop 1/4-cup portions of corn mixture onto heated griddle. Cook until golden brown, 3 to 4 minutes per side.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

10
  1. 13 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

I used chopped onions instead of chives, and soy milk instead of cow's milk. Great tasting breakfast instead of pancakes!

About as good as it gets. The taste is spectacular, they're filling, they're cheap to make, and they're really healthy for you. The first time I made exactly according the the recipe. Second...

I made this on a whim after trying to figure out what to do with a ton of brown rice I had. They were delicious! I didn't have chives, so I used chopped onion as the other reviewer suggested. I ...