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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Palesa Dyumba
[email protected]These cakes are perfect for breakfast, lunch, or dinner. They're also a great way to get your kids to eat their vegetables.
Ella Zoutman
[email protected]I made these cakes for my family and they loved them! They're a fun and healthy snack.
Rahmet Abdulfetah
[email protected]These cakes are a great way to use up leftover brown rice. They're also a good source of fiber and protein.
Dave William
[email protected]I've made these cakes several times now and they always turn out great. I like to add a little bit of chopped onion and green pepper to the batter.
gkgeorge kuriagk
[email protected]These cakes are perfect for breakfast, lunch, or dinner. They're also a great way to get your kids to eat their vegetables.
Apple Shop
[email protected]I made these cakes for my family and they loved them! They're a fun and healthy snack.
Sumaiya Chowdhury
[email protected]These cakes are a great way to use up leftover brown rice. They're also a good source of fiber and protein.
Rafiakareem Rafiakareem
[email protected]I've made these cakes several times now and they always turn out great. I like to add a little bit of chopped onion and green pepper to the batter.
N. Tuvshinzaya
[email protected]These cakes are perfect for breakfast, lunch, or dinner. They're also a great way to get your kids to eat their vegetables.
Bonolo Melamu
[email protected]I made these cakes for my kids and they loved them! They're a fun and healthy snack.
ShahiD Allam
[email protected]These cakes are a great way to use up leftover corn. They're also a good source of fiber and protein.
Zonash Israr
[email protected]I've tried several different recipes for corn cakes, and this one is by far the best. The cakes are moist and flavorful, and they're easy to make.
Suxh Cvd
[email protected]These cakes are delicious! I made them for a potluck and they were a hit. I will definitely be making them again.
King Lew 100
[email protected]I made these cakes for my family and they loved them! They're a great way to use up leftover brown rice.
Harriet Chelangat
[email protected]These cakes were a bit too dry for my taste. I think I would add a little more milk or yogurt to the batter next time.
Rajpootmonda Monda
[email protected]I love these corn cakes! They're so moist and flavorful. I usually serve them with a fried egg on top, and they're the perfect breakfast or brunch dish.
Yeasin Yeaisn
[email protected]These were so easy to make and they tasted amazing! I used brown rice flour instead of all-purpose flour, and they turned out great. I will definitely be making these again.
Obaidullah Afghan
[email protected]I've made these cakes several times now and they are always a hit! I like to add a little bit of shredded cheddar cheese to the batter, and I also like to top them with sour cream and salsa. They're so versatile and delicious!
Kagiso Mabusela
[email protected]These are really good! I used a little less cornmeal and a little more flour, and they turned out perfectly. I served them with honey butter and they were a hit!