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
- In a large bowl, combine the cooked brown rice, corn kernels, gluten-free flour, green onions, cilantro, salt, and black pepper. Mix well.
- Add the beaten eggs to the mixture and stir until everything is thoroughly combined.
- Heat the olive oil in a non-stick skillet over medium heat.
- 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.
- Cook the cakes for about 3-4 minutes on each side, or until they are golden brown and crispy.
- Remove the cooked cakes from the skillet and place them on a paper towel-lined plate to absorb any excess oil.
- Serve the brown rice and corn cakes warm with your favorite toppings, such as salsa, sour cream, or avocado slices.
