Corn cakes with thai flavors

Yield: 4 Servings

Measure Ingredient
3 cups Corn kernels; roasted, Chopped Or canned corn; drained And chopped
½ cup Egg substitute (or 2 eggs)
2 tablespoons Cornstarch
1 tablespoon Soy sauce (or fish sauce)
1 tablespoon Chopped fresh cilantro Leaves
1 teaspoon Minced garlic
¼ teaspoon Freshly ground black pepper
¼ teaspoon Onion power; optional

Six ears of roasted corn make about 3 cups of kernels.

In a medium bowl, scrape cobs of roasted corn to remove all kernels. Add salt, if the taste is flat.

In another bowl, force milky liquid from cobs by turning knife to dull side and rescraping cobs. (If using canned corn, omit and do not substitute juice from can.)

Spread corn on a cutting board and chop coarsely - or pulse in food processor. Return the corn to the bowl and add the egg and cornstarch and reserved liquid.

Combine your choice of soy sauce or fish sauce, the cilantro, garlic and pepper. Heat a large skillet over high heat. Remove from the heat and spray with cooking spray. Return to stove and heat to medium-hot, spoon batter into pan to make individual corn cakes. (About 2 tablespoons per cake. The batter makes about 16 2-½-inch cakes).

Fry until gold brown on both sides (about 2 minutes each side).

Menu: grilled sword fish, warm ginger sauce (bottled), corn cakes, fresh cilantro as garnish.

Date: Wed, 26 Jun 1996 10:14:48 -0700 (PDT) From: PatH <phannema@...>

Recipe By : Prevention Mag July 1996 MC-Recipe Digest V1 #130

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .

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