THAI CORN CAKES
Received in email from Gourmet_recipes_from_around_the _world. the email notes it was adapted from Very Simple Food. Very pretty with either fresh cut or sweet kernel canned corn - frozen doesn't work as well because the kernels skins get tough when frozen. The sweet chili sauce makes the meal - get it; it's cheap & addictive.
Provided by Busters friend
Categories Lunch/Snacks
Time 31m
Yield 16 cakes
Number Of Ingredients 13
Steps:
- In food processor or blender, puree half the corn. Add garlic, shallots.
- and cilantro. Chop coarsely. Add fish sauce, sugar, salt and pepper.
- Puree. Add flour; blend 1 minute. Add eggs; blend 30 seconds. Pour into.
- large bowl. Fold in all but 1 tablespoon of remaining corn.
- Heat oil in non-stick skillet over medium-high heat until shimmery.
- For each corn cake, drop about 2 tablespoons batter into pan. Cook in.
- batches about 2 minutes, or until golden, turning once. Drain on paper.
- towels and keep warm.
- To serve, make 2 stacks of corn cakes on small serving platter. Scatter.
- with remaining 1 tablespoon corn kernels and green onions. Drizzle.
- generously with chili sauce.
Nutrition Facts : Calories 65.7, Fat 2.5, SaturatedFat 0.5, Cholesterol 26.4, Sodium 242.4, Carbohydrate 9.3, Fiber 0.7, Sugar 0.4, Protein 2.1
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