Indonesian Corn Cakes

Recipe by NannyMarvel
READY IN: 35mins
SERVES: 8-10
YIELD: 24 cakes




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