Melba's Brown Rice Corn Cakes

• 1 1/2 cups cooked Brown Lowell Farms Jasmine Rice

• 1/2 cup fresh or thawed frozen corn kernels

• 1/4 cup seeded and minced red bell pepper

• 1 egg white, lightly beaten

• 2 tsp. fresh cilantro, chopped

• 1/2 tsp. salt

• 1/2 tsp. pepper

• 3-4 tbsp. cornmeal

• 3 tbsp. crumbled

• manchego or feta cheese

• 1 tbsp. vegetable oil

Combine rice, corn, bell pepper, egg white, cilantro, salt,
and pepper in medium bowl. Stir in enough cornmeal to
make a thick batter. Fold in the cheese. Heat an extralarge
nonstick skillet over medium-high heat. Swirl in the
oil, then drop the batter by spoonfuls into the skillet,
making a total of 16(1 inch) round cakes. Cook until
browned and crisp, 3‐4 minutes on eat side. Serve at
once.

Makes 6-8 servings.