Corn & Sago Croquettes

Name: Corn & Sago Croquettes
Ingredients: 1 ear of fresh corn; 3/4 cup soaked & rehydrated sago or tapioca pearls; 1/2 cup dry roasted peanuts crushed; 1/4 cup Panko bread crumbs; 1/4 cup finely minced shallot; 1 Jalapeno, deseeded & finely minced; 1/3 cup finely minced cilantro; 1 teaspoon Cumin powder; 1 teaspoon Coriander powder; 1/4 teaspoon cayenne pepper; Juice of 1/2 a lime; Salt to taste; Canola oil for pan frying

13 ingredients

5 steps

Ingredients

1 ear of fresh corn
3/4 cup soaked & rehydrated sago or tapioca pearls
1/2 cup dry roasted peanuts crushed
1/4 cup Panko bread crumbs
1/4 cup finely minced shallot
1 Jalapeno, deseeded & finely minced
1/3 cup finely minced cilantro
1 teaspoon Cumin powder
1 teaspoon Coriander powder
1/4 teaspoon cayenne pepper
Juice of 1/2 a lime
Salt to taste
Canola oil for pan frying

Directions

1

Strip the corn off the cob and pulse once or twice in a food processor to crush them.
2

Combine all the ingredients , except the oil, together in a mixing bowl. Sample & adjust for salt & seasoning
3

On a non stick skillet, add a teaspoon of oil and heat. Using a large ice cream scoop (or a coffee scoop), drop the mixture into the hot skillet. with the heat on high, press down with a spatula to form a patty. allow to brown on the side below (~ 2 min) before flipping it over to brown the other side.
4

Lower the heat & allow to cook for about 3-5 minutes till the tapioca pearls appear to turn translucent. remove from the skillet onto a plate lined with paper towels to absorb any excess oil.
5

Serve hot with ketchup or hot sauce.