Indonesian (Javanese, Sundanese, Minang)

Indonesian Corn Cakes

Name: Indonesian Corn Cakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 24 cakes
Cuisine: Indonesian (Javanese, Sundanese, Minang)
Ingredients: 2 cup fresh corn kernels; 3 eggs; 3 tbsp flour; 2 tbsp whipping cream; 0.5 cup cooked shrimp; 0.25 cup celery; 2 green onions; 2 tbsp cilantro leaves; 2 garlic cloves; 1 tsp salt; 0.25 tsp white pepper; 1 tbsp butter; 1 tbsp oil

Prawns, corn kernels and whipping cream come together in this dish, cooked in a pan. It's finished with cilantro leaves.

35 min · Serves 24 · Medium

Method

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Time: Prep 15 min · Cook 20 min · 35 min total
Difficulty: medium

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. For each cake, add a heaping tablespoon of the corn mixture to the skillet. Keep the cakes separated and press to flatten slightly.
3
Cook over medium heat until golden brown on the bottom, then turn and cook the other side until golden, about 3 minutes total.
3 min
4
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.