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Sweet Corn Cakes

Sweet Corn Cakes Recipe
These tasty cakes make great party food. We used cooking spray to reduce the fat content of this traditionally deep-fried appetizer.
Yield

30 corn cakes

Time

15 minutes to assemble
8-10 minutes to pan-fry

Ingredients
  • 2 cups corn* (3-7 oz cans), drained
  • 3/4 cup water
  • 1 1/2 cups flour
  • 2 1/4 teaspoons baking powder
  • 1 tablespoon minced, fresh red chili peppers, or 1 tablespoon Red Curry Paste**
  • 1 egg, slightly beaten
  • 2 tablespoons brown sugar
  • 1/2 cup chopped green onions (scallions)
  • 2 tablespoons Fish Sauce
  • Oil or cooking spray (to grease skillet)
  • *Frozen corn (thawed well) can be substituted for canned.
  • **Note: If using Red Curry, first dissolve curry in 1 tablespoon of hot water.
  • Optional: A Taste of Thai Sweet Red Chili Sauce for dipping
Directions
1. Add to a large mixing bowl corn, water, flour, baking powder, minced chili peppers (or Red Curry Paste), egg, sugar, onions and Fish Sauce. Mix until incorporated.
2. Lightly oil a non-stick skillet and heat over a medium-high heat.
3. Using two spoons drop batter into hot pan. Turn cakes over when brown and cook other side.
4. Serve hot with Sweet Red Chili Sauce for dipping.
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Sweet Corn Cakes

Nutrition Facts:*

(based on using red chili peppers)

 

CALORIES: 110

FAT: 1g 

CHOLESTEROL: 15mg 

SODIUM: 350mg 

CARBS: 23g

PROTEIN: 4g

 

*Nutrition Facts are estimates only.  For questions or specific information, email facts@andreprost.com

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Sweet Corn Cakes

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    An authentic Thai dish which recreates the flavors of genuine Thai cuisine.
    A quick and easy Thai dish which has the great taste and aromas of Thai food without a lot of preparation time.
    Quick Meal
    Vegetarian
    Gluten-free recipe
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