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Brown Rice and Corn Cakes

Brown Rice and Corn Cakes Recipe

  • 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
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Nutritional information
Nutrition Facts
Serving Size 1/6 of a recipe
Amount Per Serving
Calories 285
Total Fat 6.1g
Saturated Fat 1.3g
Cholesterol 71mg
Sodium 685mg
Total Carbohydrate 53.4g
Dietary Fiber 5.5g
Sugars 5.6g
Protein 9.9g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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