Thai Corn Cakes

Recipe by Busters friend
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 31mins
YIELD: 16 cakes
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In food processor or blender, puree half the corn. Add garlic, shallots.
  • and cilantro. Chop coarsely. Add fish sauce, sugar, salt and pepper.
  • Puree. Add flour; blend 1 minute. Add eggs; blend 30 seconds. Pour into.
  • large bowl. Fold in all but 1 tablespoon of remaining corn.
  • Heat oil in non-stick skillet over medium-high heat until shimmery.
  • For each corn cake, drop about 2 tablespoons batter into pan. Cook in.
  • batches about 2 minutes, or until golden, turning once. Drain on paper.
  • towels and keep warm.
  • To serve, make 2 stacks of corn cakes on small serving platter. Scatter.
  • with remaining 1 tablespoon corn kernels and green onions. Drizzle.
  • generously with chili sauce.
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