Creamed Corn Cakes
Delicious cutlets, crispy on the outside and smooth and creamy on the inside.
Servings
Prep Time
25
5
minutes
Cook Time
30
minutes
Servings
Prep Time
25
5
minutes
Cook Time
30
minutes
Ingredients
For the sweet corn cakes
400
gms cream style sweet corn
4 1/2
tbsp
Cornflour
salt to taste
To be mixed into a batter
1/4
cup
plain flour
maida
3/4
cup
Cornflour
1/2
cup
Water
salt to taste
Other ingredients
oil for greasing and deep frying
To serve
Green Onion and Ginger Dip
schezuan sauce
Instructions
For the sweet corn cakes
Mix together the cream style sweet corn, cornflour and salt and blend in a liquidizer to make a smooth paste.
Pour into a greased 180 mm. (7″) diameter thali and steam for 10 minutes.
Remove from the steamer, cool and cut into 25 mm. x 25 mm. (1″ x 1″) square pieces. Keep aside.
How to proceed
Dip the sweet corn cakes in the batter and deep fry in hot oil till they are golden brown.
Drain on absorbent paper.
Serve hot with the green onion and ginger dip and Schezuan sauce.