Indonesian Corn Cakes

Name: Indonesian Corn Cakes
Ingredients: 2 cups fresh corn kernels; 3 eggs, beaten; 3 tablespoons flour; 2 tablespoons whipping cream; 1/2 cup cooked shrimp, finely chopped; 1/4 cup celery, finely diced; 2 green onions, including tops, finely chopped; 2 tablespoons cilantro leaves, chopped, plus leaves for garnish; 2 garlic cloves, minced; 1 teaspoon salt; 1/4 teaspoon white pepper; 1 tablespoon butter; 1 tablespoon oil

13 ingredients

5 steps

Ingredients

2 cups fresh corn kernels
3 eggs, beaten
3 tablespoons flour
2 tablespoons whipping cream
1/2 cup cooked shrimp, finely chopped
1/4 cup celery, finely diced
2 green onions, including tops, finely chopped
2 tablespoons cilantro leaves, chopped, plus leaves for garnish
2 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon white pepper
1 tablespoon butter
1 tablespoon oil

Directions

1

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

Heat the butter and oil in a large skillet.
3

For each cake, add a heaping tablespoon of the corn mixture to the skillet. Keep the cakes separated and press to flatten slightly.
4

Cook over medium heat until golden brown on the bottom, then turn and cook the other side until golden, about 3 minutes total.
5

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.