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Brown Rice and Corn Cakes

Brown Rice and Corn Cakes

Name: Brown Rice and Corn Cakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
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

Rating: 4.32 stars

22 Ratings
16 Reviews
2 Photos

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.

By Krysie

Gallery

Recipe Summary

prep:

15 mins

cook:

15 mins

total:

30 mins

Servings:

Yield:

6 servings

Nutrition Info

Directions

Step 1

Combine corn, rice, milk, eggs, and chives in a large bowl.

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Step 2

Mix flour, baking powder, nutmeg, salt, and black pepper together in a separate bowl.
Step 3

Stir flour mixture into corn mixture until well combined.
Step 4

Heat olive oil on a griddle or a large skillet over medium heat.
Step 5

Scoop 1/4-cup portions of corn mixture onto heated griddle. Cook until golden brown, 3 to 4 minutes per side.

Nutrition Facts

Per Serving:

285 calories; protein 9.9g 20% DV; carbohydrates 53.4g 17% DV; fat 6.1g 9% DV; cholesterol 62.4mg 21% DV; sodium 620mg 25% DV. Full Nutrition

Reviews (16)

Most helpful positive review

Coolfire

05/19/2013

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 time around added about a quarter cup of Parmesan cheese and used corn right off the cob that I had roasted first. Even better. Highly recommended recipe. Read More

Helpful

(7)

Most helpful critical review

Amanda

07/08/2013

I was really looking forward to these but we all found them fairly bland. I wish I had used fresh off the cob corn as I think that would have added flavor. Read More

Helpful

(1)

22 Ratings

5 star values: 13
4 star values: 4
3 star values: 4
2 star values: 1
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Coolfire

05/19/2013

Helpful

(7)

sueb

04/11/2012

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

Helpful

(7)

Leslie2881

10/05/2012

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 also didn't have nutmeg so I subbed with 1/8 tsp of chili powder and paprika. They were really really tasty! My kids ate theirs with a little ketchup and went back for seconds. This one is definitely a keeper. Read More

Helpful

(4)

Krysie

11/24/2016

As the poster of this recipe I agree with some of the comments about improving the recipe. I wrote it to be simple easy to prepare and use ingredients that are generally available in the pantry. For guests I use fresh corn off the cob and wild rice. I also sprinkle a pinch of salt on the fried cakes -- it helps to bring out the flavor. I'm happy some have enjoyed the recipe! Read More

Helpful

(3)

MrsAdams

12/22/2013

Taste awesome with sriracha:-) Read More

Helpful

(2)

lionheartsails.com

10/27/2016

i made a half recipe with brown rice & frozen corn (partially thawed) and was very happy with the results. Will definitely make again. Read More

Helpful

(2)

Sayrah

06/14/2014

Rather bland I liked the over all taste but I might experiment with some spices later on. I used frozen corn that is what we had and soymilk. Read More

Helpful

(2)

JSmith

05/28/2014

I changed this recipe up by adding a little honey (a few table spoons) to the mix and served the cakes with pure maple syrup. Instead of olive oil I used Pam no-calorie no fat non-stick spray and omitted the chives. The cakes were excellent and very well received by my family. Read More

Helpful

(1)

Amanda

07/07/2013

I was really looking forward to these but we all found them fairly bland. I wish I had used fresh off the cob corn as I think that would have added flavor. Read More

Helpful

(1)

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Nutritional Information

Brown Rice and Corn Cakes

Servings Per Recipe: 6
Calories: 285.4

% Daily Value *

protein: 20 %

carbohydrates: 17 %

exchange other carbs:

dietary fiber: 22 %

sugars:

fat: 9 %

saturated fat: 6 %

cholesterol: 21 %

vitamin a iu: 5 %

niacin equivalents: 32 %

vitamin b6: 17 %

vitamin c: 3 %

folate: 20 %

calcium: 14 %

iron: 13 %

magnesium: 26 %

potassium: 10 %

sodium: 25 %

thiamin: 19 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Brown Rice and Corn Cakes

1 of 16

All Reviews

Coolfire

05/19/2013

Helpful

(7)

sueb

04/11/2012

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

Helpful

(7)

Leslie2881

10/05/2012

Helpful

(4)

Krysie

11/24/2016

Helpful

(3)

MrsAdams

12/22/2013

Taste awesome with sriracha:-)

Helpful

(2)

lionheartsails.com

10/27/2016

i made a half recipe with brown rice & frozen corn (partially thawed) and was very happy with the results. Will definitely make again.

Helpful

(2)

Sayrah

06/14/2014

Rather bland I liked the over all taste but I might experiment with some spices later on. I used frozen corn that is what we had and soymilk.

Helpful

(2)

JSmith

05/28/2014

Helpful

(1)

Amanda

07/07/2013

I was really looking forward to these but we all found them fairly bland. I wish I had used fresh off the cob corn as I think that would have added flavor.

Helpful

(1)

1 of 2 Brown Rice and Corn Cakes

sueb

2 of 2 Brown Rice and Corn Cakes

Claire Gudewich

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Brown Rice and Corn Cakes

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (16)

Most helpful positive review

Most helpful critical review

All Reviews for Brown Rice and Corn Cakes

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Brown Rice and Corn Cakes

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (16)

Most helpful positive review

Most helpful critical review

All Reviews for Brown Rice and Corn Cakes