Ingredients
-
3
-
3
-
4
-
2
-
1
-
1
-
3
-
1
-
1
-
1/2
-
1
-
1
-
1/4
-
2
-
Directions
Asian Style Corn Cakes, My son brought me some beautiful corn from hi garden, so we came up with these last night You could use canned or frozen corn-I’m guessing about a 440g (16 ounce) can This was quite a thin batter, but cooked up really nicely , these were very good, used frozen corn and ended up putting the mixture in the blender because the thin batter kept running away from the corn kernels
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Bring a Saucepan of Water to the Boil. |
|
2
Done
|
Remove Kernels from Corn Cobs. |
|
3
Done
|
Place in the Boiling Water, Return to the Boil, Then Allow to Boil For About 2 Minutes. |
|
4
Done
|
Drain Remove to a Mixing Bowl and Allow to Cool a Little. |
|
5
Done
|
Add All Remaining Ingredients (except Oil) and Mix Well. |
|
6
Done
|
Heat the Oil in a Large Frying Pan Over Medium High Heat; Place Heaped Tablespoons of Mixture in the Oil, Flattening Each Cake a Little. |
|
7
Done
|
Cook About 5 Minutes on One Side (until Set and Golden), Turn and Cook a Further 2 Minutes on Other, or Until Cooked Through and Golden on That Side. |
|
8
Done
|
Repeat With Remaining Mixture. |
|
9
Done
|
Serve With Lime Wedges, or an Asian Style Dipping Sauce of Your Choice. |
