| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Dutch | Breads, Ceideburg 2 | 1 | Servings |
INGREDIENTS
| 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) |
INSTRUCTIONS
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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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