Corn cakes

1 servings

Ingredients

Quantity Ingredient
2 cans Whole kernel sweet corn, minced
1 bunch Scallions, sliced in thin rings
1 Egg
½ teaspoon Saffron threads
1 tablespoon Hot water
1 teaspoon Sugar
⅓ cup All purpose flour (35g)
Salt and pepper
¼ cup Safflower oil (60ml)

Directions

These are called corn patties in Vietnam and are not flavored with saffron. I always liked this recipe and since the Pennsylvania Dutch are famous for putting saffron in their corn chowders, I thought, why not?

Steep threads in hot water for 20 minutes. Combine all ingredients and form hamburger-sized flat patties. Coat heavy skillet with oil and when hot, but not smoky, begin frying patties. Brown on both sides and serve immediately.

From "Wild About Saffron++A Contemporary Guide to an Ancient Spice", by Ellen Szita. Published by Saffron Rose, 28 John Glenn Circle, Daly City, Ca., 94105. 1987.

Posted by Stephen Ceideberg; March 30 1993.

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