Asian Style Corn Cakes Recipe

Name: Asian Style Corn Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Bring a saucepan of water to the boil.
2
Remove kernels from corn cobs.
3
Place in the boiling water, return to the boil, then allow to boil for about 2 minutes.
4
Drain remove to a mixing bowl and allow to cool a little.
5
Add all remaining ingredients (except oil) and mix well.
6
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.
7
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.
8
Repeat with remaining mixture.
9
Serve with lime wedges, or an Asian style dipping sauce of your choice.

374

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 corn on the cob, 3 eggs, lightly beaten, 4 tablespoons all-purpose flour, 2 green onions, finely chopped, and more.

Yes, Asian Style Corn Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Asian Style Corn Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions