Bali Corn Cakes (Perkedal jagung)

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Bali Corn Cakes (Perkedal jagung)

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 corn on the cob (or 1 15 oz can kernals

drained

2 candlenuts (substiture with macadameias)

1 clove garlic

1 quartered onion

1/2 inch laos or raw ginger root (or more!)

1 teaspoon ground coriander

bit of oil

3 beaten eggs

2 tablespoons dried coconut

a few shredded celery leaves

salt

 

 

1. Cook corn on the cob for 7-8 minutes. drain cool and strip kernals

from cob

(or drain can)

 

2. Grind nuts, garlic, onion, laos or ginger and coriander to fine

paste. heat

little bit of oil and fry paste until it gives off a spicy aroma.

 

3 Add fried spices to eggs with coconut, spring onions and celery

leaves. Add

salt to taste and corn.

 

4 Heat oil in pan. Drop large spoonfuls of batter into pan and cook

for 2-3

minutes until golden. Flip cakes and cook other side till golden and

crispy.

 

Only cook 3-4 at a time. (I've done this on a stovetop griddle. It

works fine.

They are just not as crispy.)

 

Source:

" Sharon at Travel Forum "

 

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Per Serving (excluding unknown items): 68 Calories; 4g Fat (54.9%

calories from

fat); 1g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg

Cholesterol; 32mg

Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1/2 Fruit; 1 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0