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.
|1||can (303 x 406)||Sweet corn|
|3||medium (4-1/8" long) chopped||Spring onions|
|1/2||medium (approx 2-3/4" long, 2-1/2 dia.) finely diced||Red bell pepper|
|1||tsp, whole ground||Ground cumin|
|1||large lightly beaten||Egg|
|2||tbsp||Rice flour, white|
- 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.
- Heat 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.
Servings Per Recipe 6
|Amount Per Serving|
|Calories 319||Calories from Fat 232|
|Total Fat 26g||40%|
|Total Carbohydrate 19g||6%|
|Dietary Fiber 3g||12%|