Indonesian Corn Cakes
These bite sized corn cakes make tasty hot canapés or bites for a hot buffet or serve as a starter as part of an Asian banquet.
Preparation time: 10 minutes Quantity: Serves 12 - 15 Cooking time: 5 or so minutes
Ingredients
1 can sweet corn approx. 325g - drained
1 small or 1/2 medium onion - grated
1 red chilli - finely diced seeds removed
1 clove garlic - crushed
1 level teaspoon ground coriander
2 spring onions - finely chopped
4 tablespoons plain or rice flour - sieved
1 teaspoon baking powder
seasoning
1 egg (any size)
oil to fry
Method
- Place the corn in a large bowl and fork / mash about a third of the corn
- Mix in the rest of the ingredients
- Season well
- Fry off level tablespoons of mix in to hot oil until golden brown on both sides but don't turn over until golden, they are a little fragile when prodded too much!
- Serve with a chilli dipping sauce
Tip - use a deep fat fryer - setting around 8 - 9 or fry in an inch or so of oil in a frying pan or wok. The oil is hot enough when a cube of bread sizzles and turns golden brown.