Brown Rice and Corn Cakes

2 (15.25 ounce) cans whole kernel sweet corn, drained

2 cups cooked brown rice, cooled

½ cup skim milk

2 eggs, beaten

2 tablespoons chopped fresh chives

⅔ cup whole wheat flour

2 teaspoons baking powder

⅛ teaspoon ground nutmeg

salt and ground black pepper to taste

1 tablespoon olive oil, or as needed

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.