*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.
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.
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.
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!
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.