Corn Cakes

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Title: Corn Cakes
Categories: Breads, Ceideburg 2
Yield: 1 servings

2 cn Whole kernel sweet corn,
-minced
1 bn Scallions, sliced in thin
-rings
1 Egg
1/2 ts Saffron threads
1 tb Hot water
1 ts Sugar
1/3 c All purpose flour (35g)
Salt and pepper
1/4 c Safflower oil (60ml)

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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