Skip to main content
Skip to store items
Skip to main navigation

Rice and Corn Cakes

Prep time
1 hr
Entrée | Side dishes | Vegetables
Special Diets
Food Allergies
Recipe adapted from


These cakes are delicious made with summer's fresh corn or use frozen corn anytime.


1 cbrown rice
6 scallions, trimmed and sliced
2 clvgarlic, minced
1⁄2 tdried thyme leaves, crushed
1 ccorn kernels, fresh or frozen (defrosted)
1 cfresh whole-wheat breadcrumbs (from about 3 slices bread)
1⁄2 tsalt
1⁄4 tfreshly ground black pepper
2 large eggs
4 tolive oil, divided use
1 cfavorite salsa, or more to taste


Bring 2-cups of water to a boil in a heavy-bottomed 1-qt. saucepan. Add rice, scallions, garlic and thyme; return to boil, then reduce heat, cover and simmer about 40 minutes or until water is absorbed and rice is tender.Remove from heat and stir in corn, breadcrumbs, salt and pepper. Let stand for about 5 minutes to cool slightly. Meanwhile, beat eggs in a large bowl; stir in the rice mixture and mash until with a fork or a potato masher until the mixture is well-blended and holding together. Form the mixture into eight patties. Heat half the oil in a skillet, preferably cast-iron. When hot, place 4 rice patties into the skillet and cook until brown and crisp, about 3 minutes. Turn carefully and cook the second side. Remove from the pan and keep warm while cooking the rest of the patties in the remaining olive oil. Serve patties topped with salsa.


Short grain brown rice is a good choice for this recipe. It's slightly stickier nature makes the cakes a bit easier to form.