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 with dabu-dabu sambal
Ingredients
Servings: 6
| 1 | can (303 x 406) | Sweet corn |
| 1/2 | cup | Roasted peanuts |
| 3 | medium (4-1/8" long) chopped | Spring onions |
| 2 | tsp grated | Ginger |
| 1 | clove crushed | Garlic |
| 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 |
| 1/2 | cup | Vegetable oil |
| 2 | tbsp | Rice flour, white |
Preparation
- 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.
Nutrition FactsServings Per Recipe 6 |
|
|---|---|
| Amount Per Serving | |
| Calories 319 | Calories from Fat 232 |
| Total Fat 26g | 40% |
| Saturated 3g | 13% |
| Cholesterol 31mg | 10% |
| Total Carbohydrate 19g | 6% |
| Dietary Fiber 3g | 12% |
| Sugars 4g | |
| Protein 6g | |