Brown Rice And Corn Cakes - cooking recipe

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

Preparation

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.