Nutty Corn Cakes

One of my favorite Indonesian side dishes is corn cakes. They come in a lot of different types, since it seems almost every regional cuisine has some kind of them. I found this recipe in a small book of Indonesian favorites. It calls for peanuts, which I'm not sure I've had before. If you're allergic, just leave them out.

Nutty Corn Cakes
Nutty Corn Cakes with dabu-dabu sambal

Ingredients

Corn285 g (1 can)
Roasted Peanuts½ c
Green Onions3 Stalkschopped
Red Sweet Pepper½finely diced
Fresh Ginger2 tgrated
Garlic1 clovecrushed
Ground Cumin1 t
Egg1lightly beaten
Rice Flour2 T
Vegetable Oil½ c

Preparation Method

  • Place half the corn, the peanuts, spring onions, ginger, garlic and cumin in a food processor. Mix until finely chopped and a bit mushy.
  • Transfer the mixture to a bowl and mix in the egg, rice flour, red peppers and the rest of the corn.
  • Head the vegetable oil in a skillet. Once hot, form the corn mixture into patties and fry both sides until golden brown. I had a bit of trouble with this until I hit on the idea of using an egg ring to hold the patties together until they were cooked well enough.

Serve with dabu-dabu or some other spicy sauce.

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