INDONESIAN CORN CAKES
HEALTHY INDONESIAN CORN CAKES or "PERKEDEL JAGUNG"
500g sweet corn kernels
4 garlic cloves
3 stalk of spring onion, slice thinly
1 tbsp red pepper, diced
2 tbsp rice flour
2 kaffir lime leafs
A pinch of salt
Preheat oven to 200 c / 380 f
Place half of the corn into a food processor with one lime leaf, the shallots and garlic. Blend until smooth. Place the corn mixture into a big bowl and add the remaining corn, red pepper, spring onion, salt and rice flour. Mix with a wooden spoon until well combined together.
Grease a donut tin (or cupcake tin) and add the mixture. Slice the remaining kaffir lime leaf thinly and sprinkle on top of the corn mixture.
Bake in the oven for 15-20 minutes until golden brown.
Serve hot or cold, plain or with chili sauce