3 corn on the cob
3 eggs, lightly beaten
4 tablespoons all-purpose flour
2 green onions, finely chopped
1 garlic clove, crushed
1 green chili pepper, finely chopped
3 tablespoons cilantro, chopped
1 tablespoon fish sauce
1 teaspoon chili sauce
1/2 lime, juice of
1 lime, zest of
1 teaspoon chicken stock powder
1/4 teaspoon pepper
2 tablespoons oil
10 corn cakes
Bring a saucepan of water to the boil. Remove kernels from corn cobs. Place in the boiling water, return to the boil, then allow to boil for about 2 minutes. Drain remove to a mixing bowl and allow to cool a little. Add all remaining ingredients (except oil) and mix well. Heat the oil in a large frying pan over medium high heat; place heaped tablespoons of mixture in the oil, flattening each cake a little. Cook about 5 minutes on one side (until set and golden), turn and cook a further 2 minutes on other, or until cooked through and golden on that side. Repeat with remaining mixture. Serve with lime wedges, or an Asian style dipping sauce of your choice.