Corn Cakes
INGREDIENTS:
2 cn Whole kernel sweet corn,
-minced
1 bn Scallions, sliced in thin
-rings
1 Egg
1/2 ts Saffron threads
1 tb Hot water
1 ts Sugar
1/3 c All purpose flour (35g)
Salt and pepper
1/4 c Safflower oil (60ml)
2 cn Whole kernel sweet corn,
-minced
1 bn Scallions, sliced in thin
-rings
1 Egg
1/2 ts Saffron threads
1 tb Hot water
1 ts Sugar
1/3 c All purpose flour (35g)
Salt and pepper
1/4 c Safflower oil (60ml)
These are called corn patties in Vietnam and are not flavored with saffron. I always liked this recipe and since the Pennsylvania Dutch are famous for putting saffron in their corn chowders, I thought, why not?
Steep threads in hot water for 20 minutes. Combine all ingredients and form hamburger-sized flat patties. Coat heavy skillet with oil and when hot, but not smoky, begin frying patties. Brown on both sides and serve immediately.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
Steep threads in hot water for 20 minutes. Combine all ingredients and form hamburger-sized flat patties. Coat heavy skillet with oil and when hot, but not smoky, begin frying patties. Brown on both sides and serve immediately.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip