DELICIOUS CAKES

CORN CAKES

Ingredients:
Tinned Corn Kernels: 150 gms.
Spring Onion Flower
Lemongrass Paste: 10 gms.
Lemon Leaf: 1 gm.
Cornflour: 10 gms.
Chilli Paste: 10 gms.
Ginger Paste: 10 gms.
Garlic Paste: 10 gms.
Oil to Fry (Fill up ¾ of a kadhai)
Banana Leaf to Serve
Salt to Taste.

Method:
Chop the corn finely in a mixie. Add ginger, garlic, chilli and lemongrass pastes. Season with salt and add cornflour to the mixture. Make small patties and deep fry. Serve with sweet chilli sauce.

To make lemongrass paste: Cut off the bulbous part. Chop very finely and blend with water in a mixie.

To make chilli paste: Soak dried red chillies in water for 3-4 hours. Grind them in a mixie. Alternatively, get regular chillie powder and soak 2 teaspoons in a water for three hours.

PRAWN CAKES

Ingredients:
Shrimp: 100 gms.
Bekti Fillet: 60 gms.
Cornflour: 2 gms.
Green Chillies: 2 gms.
Lemon Leaf: 2 gms.
Egg: 1
Chopped Ginger: 2 gms.
Oil to Shallow-Fry
Salt to Taste

Method:
Washed the prawns and fish, and mix them in a mixie. Beat the egg and fold it into the combination mixture. Add lemon leaf and chop the green chillies and ginger.

Make small patties and sear them in a non-stick pan and cook on slow fire with a lid on for 3 minutes. Serve hot when just cooked with sweet chilli sauce.