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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In food processor or blender, puree half the corn. Add garlic, shallots. | 2. and cilantro. Chop coarsely. Add fish sauce, sugar, salt and pepper. | 3. Puree. Add flour; blend 1 minute. Add eggs; blend 30 seconds. Pour into. | 4. large bowl. Fold in all but 1 tablespoon of remaining corn. | 5. Heat oil in non-stick skillet over medium-high heat until shimmery. | 6. For each corn cake, drop about 2 tablespoons batter into pan. Cook in. | 7. batches about 2 minutes, or until golden, turning once. Drain on paper. | 8. towels and keep warm. | 9. To serve, make 2 stacks of corn cakes on small serving platter. Scatter. | 10. with remaining 1 tablespoon corn kernels and green onions. Drizzle. | 11. generously with chili sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
corn kernel	2	cups		369.42	72.9534	10.2084	4.0044
garlic clove	2		chopped	-	-	-	-
shallot	2		chopped	230.4	53.76	8.0	0.32
cilantro	1	tablespoon	chopped	0.23	0.0367	0.0213	0.0052
fish sauce	1	tablespoon		6.3	0.6552	0.9108	0.0018
sugar	1	teaspoon	granulated	6.6625	1.2502	0.2085	0.10400000000000001
sea salt	1	teaspoon		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
purpose flour	2/3	cup		-	-	-	-
egg	2			143.0	0.72	12.56	9.51
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
green onion	2		minced	38.34	8.1508	1.3774	0.6674
chili sauce			sweet	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.