Photo: David Holifield
Brown Rice and Corn Cakes
10 ingredients
15 min + 15 min
6 servings
openrecipes
"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."
Estimated Nutrition (whole recipe, rough)
1103
Calories
35g
Protein
30g
Fat
172g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 (15.25 ounce) cans whole kernel sweet corn, drained
- 2 cups cooked brown rice, cooled
- 1/2 cup skim milk
- 2 eggs, beaten
- 2 tablespoons chopped fresh chives
- 2/3 cup whole wheat flour
- 2 teaspoons baking powder
- 1/8 teaspoon ground nutmeg
- salt and ground black pepper to taste
- 1 tablespoon olive oil, or as needed
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes