Curry and Corn Pancakes


This recipe qualifies as gluten-free, its very easy to make and serve as a perfect snack.

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Ingredients:

For 8 pancakes:
400 grams corn seeds (fresh, defrosted or canned)
3 tbsp. rice flour (can be substituted by a “regular” flour)
1 tbsp. yellow curry paste
1 egg *
1 medium sized red onion, finely chopped
1 tbsp Fish Souce (Nam Pla) or Soy Sauce
1/2 glass of finely-chopped cilantro (coriander) leaves
Corn Flour (optional)
Frying oil

Preparation:

1. Take two thirds (approximately) of cord seeds and chop them (using blender) into a uniform mass.

2. Add all other ingredients, mix thoroughly and chill in a refrigerator for approximately 30 minutes.

3. Pre-heat a pan with frying oil.

4. Start forming pancakes with your hands, dipping them in corn flour (optionally).

5. Fry each pancake 2 minutes on each side.

* Tip: an egg I used one time was too large for the other ingredients and the mass turned out too liquid. Instead of forming the pancakes by hand, I just formed them on the pan with a spoon.

Serving suggestion: with a yogurt or sweet-n-sour sauce.

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