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Nutty Corn Pancakes


  • Yield: 8 pancakes 1x

Ingredients

Scale
  • 2 1/2 cups corn
  • 3/4 cup peanuts (roasted, unsalted)
  • 3 ea green onion (chopped)
  • 4 tsp fresh ginger
  • 4 cloves garlic
  • 1 tsp cumin (ground)
  • 1 large egg (lightly beaten)
  • 2 tbs rice flour
  • 1/2 cup peanut oil

Instructions

  1. In food processor, combine peanuts, green onions, ginger, garlic, cumin, and corn and process until finely chopped and slightly mushy.
  2. Transfer to bowl.
  3. Add egg and rice flour and mix well.
  4. Heat oil in pan.
  5. Spoon tablespoons of mixture into pan and flatten with the back of the spoon.
  6. Cook over medium heat until golden brown on both sides.
  7. Drain on absorbent paper.

Notes

Source: Step-by-step Indonesian Cooking

Nutrition

  • Serving Size: 1 pancake
  • Calories: 265
  • Fat: 22.16 g
  • Carbohydrates: 13.58 g
  • Protein: 6.44 g
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