Ingredients
-
2
-
3
-
3
-
2
-
1/2
-
1/4
-
2
-
2
-
2
-
1
-
1/4
-
1
-
1
-
-
Directions
Indonesian Corn Cakes, Like porridge and roasted meat, griddle cakes are ancient preparations Corn griddle cakes are a simple folk food in dozens of cultures This recipe is from the Posh on Pico cafe in Los Angeles
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Steps
|
1
Done
|
Combine the Corn, Eggs, Flour and Cream in a Food Processor and Blend Until the Corn Is Finely Chopped and Appears Creamy, Scraping Down the Sides as Needed. Remove to a Bowl. Add the Shrimp, Celery, Onions, Cilantro, Garlic, Salt and Pepper and Mix Well. |
|
2
Done
|
Heat the Butter and Oil in a Large Skillet. |
|
3
Done
|
For Each Cake, Add a Heaping Tablespoon of the Corn Mixture to the Skillet. Keep the Cakes Separated and Press to Flatten Slightly. |
|
4
Done
|
Cook Over Medium Heat Until Golden Brown on the Bottom, Then Turn and Cook the Other Side Until Golden, About 3 Minutes Total. |
|
5
Done
|
Continue Until All the Cakes Are Cooked, Placing Them on a Platter and Keeping Them Warm. Serve as an Appetizer or Side Dish, Garnished With Cilantro Leaves, If Desired. |
