Crispy Brown Rice and Corn Cakes

Name: Crispy Brown Rice and Corn Cakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 2 cups cooked brown rice (preferably day-old); 1 cup corn kernels (fresh or frozen); 1/4 cup green onion (chopped); 2 tablespoons all-purpose flour; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 large eggs (lightly beaten); 2 tablespoons vegetable oil (for frying)

35 min 4 servings Easy

All Recipes

These crispy brown rice and corn cakes are a delightful mix of textures and flavours, perfect as a side or main dish.

Prep

20 min

Cook

15 min

Total

35 min

Servings

Difficulty

Easy

Brown rice and corn cakes are a versatile dish that combines the nutty flavour of brown rice with the sweet crunch of corn. These cakes are perfect for those looking for a nutritious and filling meal that doesn't compromise on taste. This recipe is tailored for anyone who loves experimenting with wholesome ingredients while keeping the preparation simple and straightforward. The crispy exterior and soft interior make these cakes a family favourite.

Instructions

Prepare the mixture

In a large bowl, combine the cooked brown rice, corn kernels, green onion, flour, salt, and pepper. Mix well until all ingredients are evenly distributed.

Pro tip: Ensure the rice is cold and dry to prevent cakes from becoming mushy.

Add eggs

Add the beaten eggs to the rice mixture and stir until the mixture is well combined and can hold together.

Form the cakes

Using your hands, form the mixture into 8 equal-sized cakes, pressing firmly to ensure they hold their shape.

Pro tip: Use a 1/4 cup measuring cup to portion out the mixture evenly.

Heat the oil

In a large non-stick skillet, heat the vegetable oil over medium heat until shimmering.

Pro tip: Test the oil by dropping a small piece of the mixture in; it should sizzle immediately.

Cook the cakes

Place the cakes in the skillet, cooking in batches if necessary. Fry for about 5 minutes on each side, or until golden brown and crispy.

Pro tip: Avoid crowding the pan to ensure even cooking.

Serve

Transfer the cooked cakes to a paper towel-lined plate to drain excess oil. Serve warm with your choice of toppings.

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Tips & Tricks

Use day-old rice for the best texture in your cakes.
Press the cakes firmly to help them hold their shape.
Experiment with adding herbs or spices for extra flavour.

Frequently Asked Questions

How do you keep brown rice and corn cakes from falling apart?

Ensure the rice is dry and cold. Press cakes firmly and use eggs as a binding agent.

Can I use white rice instead of brown rice?

Yes, white rice can be used, but brown rice offers a nuttier flavour and more fibre.

Are brown rice and corn cakes gluten-free?

Use gluten-free flour to make these cakes gluten-free.

How many calories are in a brown rice and corn cake?

Each serving contains approximately 250 calories.

Can I bake these instead of frying?

Yes, bake at 200°C (400°F) for about 20 minutes, flipping halfway through.

Serving Suggestions

Serve these brown rice and corn cakes with a dollop of sour cream or a spicy salsa to accentuate their flavours. They pair well with a fresh salad or grilled vegetables, making them a great addition to any meal. To make ahead, prepare the mixture and form the cakes, then refrigerate for up to 24 hours before cooking. Store cooked cakes in an airtight container in the fridge for up to 3 days, or freeze for longer storage.