Brown Rice and Corn Cakes

Ingredients

• 2 teaspoons double-acting baking powder 
• 2 cups brown rice cooled cooked
• 2  eggs beaten
• 2 tablespoons chives fresh chopped
• 0.1 teaspoon ground nutmeg 
• 6 servings salt and ground pepper black to taste
• 0.5 cup skim milk 
• 30.5 ounce kernel corn sweet whole drained canned
• 0.7 cup flour whole wheat

Equipment

• bowl
• frying pan

Directions

1. Combine corn, rice, milk, eggs, and chives in a large bowl.
2. Mix flour, baking powder, nutmeg, salt, and black pepper together in a separate bowl.
3. Stir flour mixture into corn mixture until well combined.
4. Heat olive oil on a griddle or a large skillet over medium heat.
5. Scoop 1/4-cup portions of corn mixture onto heated griddle. Cook until golden brown, 3 to 4 minutes per side.