Delicious and Nutritious Brown Rice and Corn Cakes Recipe

These brown rice and corn cakes are a delightful and healthy alternative to regular pancakes. Made with nutritious brown rice and sweet corn kernels, these cakes are packed with flavor. They are perfect for a hearty breakfast or brunch. The combination of the fluffy rice and the sweet corn creates a unique and delicious texture. Serve them warm with your favorite toppings for a satisfying meal. These cakes are also gluten-free and can be enjoyed by everyone.

Ingredients

• 1 cup cooked brown rice
• 1 cup corn kernels
• 1/4 cup gluten-free flour
• 1/4 cup finely chopped green onions
• 1/4 cup chopped fresh cilantro
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 eggs, beaten
• 2 tablespoons olive oil

Directions

1. In a large bowl, combine the cooked brown rice, corn kernels, gluten-free flour, green onions, cilantro, salt, and black pepper. Mix well.
2. Add the beaten eggs to the mixture and stir until everything is thoroughly combined.
3. Heat the olive oil in a non-stick skillet over medium heat.
4. Scoop 1/4 cup of the rice and corn mixture and place it in the skillet, gently pressing it down to form a round cake. Repeat this step with the remaining mixture, making sure to leave space between each cake.
5. Cook the cakes for about 3-4 minutes on each side, or until they are golden brown and crispy.
6. Remove the cooked cakes from the skillet and place them on a paper towel-lined plate to absorb any excess oil.
7. Serve the brown rice and corn cakes warm with your favorite toppings, such as salsa, sour cream, or avocado slices.

Interesting Facts