Brown Rice and Corn Cakes

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

Combine corn, rice, milk, eggs, and chives in a large bowl.

Mix flour, baking powder, nutmeg, salt, and black pepper together in a separate bowl.

Stir flour mixture into corn mixture until well combined.

Heat olive oil on a griddle or a large skillet over medium heat.

Scoop 1/4-cup portions of corn mixture onto heated griddle. Cook until golden brown, 3 to 4 minutes per side.