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Thai Corn Cakes

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)35.5489
Energy (kCal)1321.591
Carbohydrates (g)125.0107
Total fats (g)74.9532
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350*F. | 2. Spread corn out in a single layer on a lightly oiled baking sheet. | 3. Roast corn for 12 to 15 minutes. Cool and divide into 2 batches. | 4. While corn is cooking, prepare chopped ingredients(cilantro, garlic, jalapeno,and bell pepper). Combine 1 batch of corn with eggs, cornstarch, chopped ingredients, salt, and pepper. Purée in a food processor. Fold in remaining corn by hand. | 5. Heat corn oil to medium high in a skillet. Drop in 12 heaping tablespoons of batter and fry until golden brown, turn over and fry other side till golden brown. Serve with a dipping sauce if desired. Enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    corn kernel 3 cups 554.13 109.4301 15.3126 6.0066
    cilantro 3 tablespoons chopped 0.69 0.1101 0.0639 0.0156
    garlic 2 tablespoons peeled chopped 25.33 5.6202 1.0812 0.085
    jalapeno 1 seeded chopped 1.6312 0.3656 0.0512 0.0208
    red bell pepper 2 tablespoons seeded chopped - - - -
    egg 3 beaten 214.5 1.08 18.84 14.265
    cornstarch 1 tablespoon 30.48 7.3016 0.0208 0.004
    salt 1 teaspoon - - - -
    black pepper 3/4 teaspoon coarse ground 4.3298 1.1031 0.1792 0.0562
    corn oil 1/4 cup 490.5 0.0 0.0 54.5
    salad green mixed - - - -

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



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