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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