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Pergedel Jagung (Indonesian Corn Cakes)
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serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 cups fresh corn kernels
3 eggs, beaten
3 tablespoons all-purpose flour
2 tablespoons whipping cream
1/2 cup cooked shrimp, finely chopped
1/4 cup finely diced celery
2 green onions, including tops, finely chopped
2 tablespoons chopped fresh cilantro leaves, plus whole leaves for garnish
2 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon white pepper
1 tablespoon butter
1 tablespoon vegetable oil
directions
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, green onions, cilantro, garlic, salt and white pepper. 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, and garnished with cilantro leaves if desired.
added by
chavalita
nutrition data
44 calories, 2 grams fat, 4 grams carbohydrates, 2 grams protein per piece. This recipe is low in sodium.
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