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Brown Rice Corn Cakes

August 27, 2009

I created this dish from a bunch of leftover ingredients in my fridge. My fridge is looking a little bare, which means it is definitely time for a trip to the grocery store. Since I was on my own tonight, I didn’t have to worry about the dish being on the ‘lighter’ side. This was the perfect little meal that won’t weigh you down. I used my leftover brown basamati rice and a can of corn. I really liked this rice because the end result resembled the sticky rice used in Japanese cooking. The texture worked perfectly in these corn cakes to hold all the ingredients together. I loved the lightly fried outside the best, the crispy rice and crunchy texture was definitely the best part of these corn cakes.

As a kid, I used to love eating all the burnt rice on the bottom of the pan (don’t ask). I think it was something my mom told me a long time ago that she used to do, before they had all these fancy rice cookers. The bottom of the pan would have these burnt, crisp and chewy rice grains that I would just use a spoon to chip away. My weird eating habits probably helped out the cleaning process. This simple and fast dish will give you a refreshing dinner in less than 15 minutes. I would have served this alongside some black beans for a Cuban fare, but I didn’t have any on hand. Instead, I halved a couple cherry tomatoes and tossed them in a heated pan until the skin started to wither and the insides became hot. Perfect summer meal.

Brown Rice Corn Cakes

1/2 cup cooked brown basamati rice

1/2 cup cooked corn

1 teaspoon garlic powder

salt and pepper

2 tablespoons egg whites

1.5 tablespoon Panko breadcrumbs

1 teaspoon olive oil

1 tablespoon feta cheese

Directions

1. Heat 1 teaspoon of olive oil in a medium frying pan. Mix together cooked rice, corn, salt, pepper, garlic powder, breadcrumbs and egg whites in a small bowl.

2. Form into 2 or 3 rice balls and drop into frying pan. Using the back of a spoon or spatula, press down on the balls to flatten them

3. Let cook for 2-3 minutes on each side, until the rice becomes golden brown and crisp on the outside. Top with feta cheese and serve immediately

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2 Comments leave one →
  1. August 28, 2009 7:56 pm

    this looks great, i think I could eat this for lunch or breakfast really. Justt add some agave nectar or light maple syrup to it!

    • andee permalink
      August 28, 2009 7:58 pm

      Good idea with the maple syrup! I’ll try that next time I make these

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