Recipe - Corn Cakes With Thai Flavors

3 cup Corn kernels; roasted,
Chopped Or canned corn;
drained And chopped
One half cup Egg substitute (or 2 eggs)
2 tablespoon Cornstarch
1 tablespoon Soy sauce (or fish sauce)
1 tablespoon Chopped fresh cilantro
Leaves
1 teaspoon Minced garlic
One fourth teaspoon Freshly ground black pepper
One fourth teaspoon Onion power; optional

Six ears of roasted corn make about 3 cups of kernels.

In a medium bowl, scrape cobs of roasted corn to remove all kernels. Add
salt, if the taste is flat.

In another bowl, force milky liquid from cobs by turning knife to dull side
and rescraping cobs. (If using canned corn, omit and do not substitute
juice from can.)

Spread corn on a cutting board and chop coarsely or pulse in food
processor. Return the corn to the bowl and add the egg and cornstarch and
reserved liquid.

Combine your choice of soy sauce or fish sauce, the cilantro, garlic and
pepper. Heat a large skillet over high heat. Remove from the heat and
spray with cooking spray. Return to stove and heat to mediumhot, spoon
batter into pan to make individual corn cakes. (About 2 tablespoons per
cake. The batter makes about 16 21/2inch cakes).

Fry until gold brown on both sides (about 2 minutes each side).

Menu: grilled sword fish, warm ginger sauce (bottled), corn cakes, fresh
cilantro as garnish.

Date: Wed, 26 Jun 1996 10:14:48 0700 (PDT)

From: PatH phannema@wizard.ucr.edu

Recipe By : Prevention Mag July 1996

MCRecipe Digest V1 #130

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.