Directions:
- In food processor or blender, puree half the corn. Add garlic, shallots.
- And cilantro. Chop coarsely. Add fish sauce, sugar, salt and pepper.
- Puree. Add flour; blend 1 minute. Add eggs; blend 30 seconds. Pour into.
- Large bowl. Fold in all but 1 tablespoon of remaining corn.
- Heat oil in non-stick skillet over medium-high heat until shimmery.
- For each corn cake, drop about 2 tablespoons batter into pan. Cook in.
- Batches about 2 minutes, or until golden, turning once. Drain on paper.
- Towels and keep warm.
- To serve, make 2 stacks of corn cakes on small serving platter. Scatter.
- With remaining 1 tablespoon corn kernels and green onions. Drizzle.
- Generously with chili sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 102.7 Kcal (430 kJ) | ||
| Calories from fat | 29.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.31g | 5% | |
|---|---|---|---|
| Cholesterol | 27.28mg | 9% | |
| Sodium | 325.66mg | 14% | |
| Potassium | 153.98mg | 3% | |
| Total Carbs | 15.33g | 5% | |
| Sugars | 2.69g | 11% | |
| Dietary Fiber | 1.53g | 6% | |
| Protein | 3.27g | 7% | |
| Vitamin C | 1.9mg | 3% | |
| Iron | 0.5mg | 3% | |
| Calcium | 16.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 162.17 Kcal (679 kJ) | ||
| Calories from fat | 47.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.23g | 5% | |
|---|---|---|---|
| Cholesterol | 43.08mg | 9% | |
| Sodium | 514.21mg | 14% | |
| Potassium | 243.13mg | 3% | |
| Total Carbs | 24.21g | 5% | |
| Sugars | 4.24g | 11% | |
| Dietary Fiber | 2.41g | 6% | |
| Protein | 5.17g | 7% | |
| Vitamin C | 3mg | 3% | |
| Iron | 0.7mg | 3% | |
| Calcium | 25.3mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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