Indonesian Corn Cakes Recipe

Name: Indonesian Corn Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups fresh corn kernels; 3 eggs, beaten; 3 tablespoons flour; 2 tablespoons whipping cream; 1/2 cup cooked shrimp, finely chopped; 1/4 cup celery, finely diced; 2 green onions, including tops, finely chopped; 2 tablespoons cilantro leaves, chopped, plus leaves for garnish; 2 garlic cloves, minced; 1 teaspoon salt; 1/4 teaspoon white pepper; 1 tablespoon butter; 1 tablespoon oil

Servings: persons

2 cups fresh corn kernels
3 eggs, beaten
3 tablespoons flour
2 tablespoons whipping cream
1/2 cup cooked shrimp, finely chopped
1/4 cup celery, finely diced
2 green onions, including tops, finely chopped
2 tablespoons cilantro leaves, chopped, plus leaves for garnish
2 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon white pepper
1 tablespoon butter
1 tablespoon oil

1
Combine the corn, eggs, flour and cream in a food processor and blend until the corn is finely chopped and appears creamy, scraping down the sides as needed. Remove to a bowl. Add the shrimp, celery, onions, cilantro, garlic, salt and pepper and mix well.
2
Heat the butter and oil in a large skillet.
3
For each cake, add a heaping tablespoon of the corn mixture to the skillet. Keep the cakes separated and press to flatten slightly.
4
Cook over medium heat until golden brown on the bottom, then turn and cook the other side until golden, about 3 minutes total.
5
Continue until all the cakes are cooked, placing them on a platter and keeping them warm. Serve as an appetizer or side dish, garnished with cilantro leaves, if desired.

464

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 13 ingredients. The key ingredients include: 2 cups fresh corn kernels, 3 eggs, beaten, 3 tablespoons flour, 2 tablespoons whipping cream, and more.

Yes, Indonesian 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!

Indonesian Corn Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions