Recipe by Krysie
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
2 (15.25 ounce) cans
whole kernel sweet corn, drained
cooked brown rice, cooled
chopped fresh chives
whole wheat flour
salt and ground black pepper to taste
olive oil, or as needed
I used chopped onions instead of chives, and soy milk instead of cow's milk. Great tasting breakfast instead of pancakes!
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.
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.
Taste awesome with sriracha :-)
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.
Goes great with stuffed chicken or grilled salmon yum!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Brown Rice and Corn Cakes
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 285
** Calories from Fat: 55
Pile it into a tomato half, load it into a wrap, or spread it on bread. Chicken salad does it all.
Broccoli salad makes a great side dish or a light main dish on a warm night.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a delicious Italian-style appetizer.
See how to make amazing cornbread muffins.
See how to make crunchy, old-fashioned corn fritters.