Asian Style Corn Cakes
22 mins (prep 15, cooking 7)
15 ingredients
10 servings
My son brought me some beautiful corn from hi garden, so we came up with these last night. You could use canned or frozen corn-I'm guessing about a 440g (16 ounce) can. This was quite a thin batter, but cooked up really nicely.

Categories:  side-dish , taste~mood , spicy , equipment , brunch , corn , eggs~dairy , time-to-make , lunch~snacks , <-30-mins , inexpensive , to-go... , vegetable , savory , stove-top , picnic ,
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Serving Size (16.21 g)
Servings 10
Amount per Serving
Calories 61.5 Calories from Fat 29.16
% Daily Value *
Total Fat 3.24g 49.77%
Saturated Fat 0.36g 17.92%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 125.78mg 52.41%
Total Carbohydrate 7.08g 23.61%
Dietary Fiber 0.66 g 26.53%
Sugars 0.41 g %
Protein 1.7g 33.91%
Vitamin A 262.14IU% Vitamin C 25.42mg%
Calcium 57.72mg% Iron 2.2mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
corn on the cob, green chili, chicken stock powder