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.
Provided by Krysie
Categories Appetizers and Snacks
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 285.4 calories, Carbohydrate 53.4 g, Cholesterol 62.4 mg, Fat 6.1 g, Fiber 5.5 g, Protein 9.9 g, SaturatedFat 1.3 g, Sodium 620 mg, Sugar 5.6 g
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Seemon siam
[email protected]I've made these cakes several times now and they're always a hit. They're so easy to make and they're always delicious.
Dayanna Martinez
[email protected]These cakes are a great way to get kids to eat their vegetables. I added some grated carrots and zucchini to mine.
joe express
[email protected]I'm not a big fan of brown rice, but I really enjoyed these cakes. They're moist and flavorful.
Shahzaib Sona
[email protected]These cakes are a healthy and delicious way to start the day. I love them with a cup of coffee for breakfast.
Ather Faraz
[email protected]I made these cakes in a waffle maker. They turned out crispy and delicious!
Nadeem Panday
[email protected]These cakes are a great finger food for parties. I served them with a variety of dipping sauces.
Arjun Rj
[email protected]I'm allergic to corn, so I substituted almond flour for the cornmeal. They turned out great!
D G.M
[email protected]These cakes are a great way to use up leftover brown rice. I always have some on hand, so it's nice to have a recipe that uses it up.
Felipe Contreras
[email protected]I found that these cakes were a bit bland. I think I'll add some more spices next time.
Creative agency
[email protected]I'm not sure what I did wrong, but my cakes turned out dry and crumbly.
Ben Snake
[email protected]These cakes are perfect for a quick and easy weeknight meal. I served them with grilled chicken and steamed broccoli.
Ad Am
[email protected]I added some chopped green peppers and onions to my cakes. They turned out great!
Hav T.
[email protected]I'm not usually a fan of cornbread, but these cakes were really good. The brown rice gives them a nice nutty flavor.
Jeyden Reagirnz
[email protected]These cakes are so easy to make! I had them on the table in under 30 minutes.
Deborah Dale
[email protected]I love that these cakes are made with brown rice and cornmeal. It gives them a great texture and flavor.
Steve Blair
[email protected]These brown rice and corn cakes were a hit with my family! They're crispy on the outside and fluffy on the inside, with a delicious flavor that's perfect for breakfast, lunch, or dinner.