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


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


  1. Place half the corn, the peanuts, spring onions, ginger, garlic and cumin in a food processor. Mix until finely chopped and a bit mushy.
  2. Transfer the mixture to a bowl and mix in the egg, rice flour, red peppers and the rest of the corn.
  3. 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.
Serve with dabu-dabu or some other spicy sauce.

Nutrition Facts

Servings 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