Indonesian Corn Cakes

• fresh corn kernels↗2 cups
• eggs, beaten↗3
• flour↗3 tablespoons
• whipping cream↗2 tablespoons
• cooked shrimp, finely chopped↗1⁄2 cup
• celery, finely diced↗1⁄4 cup
• green onions, including tops, finely chopped↗2
• cilantro leaves, chopped, plus leaves for garnish↗2 tablespoons
• garlic cloves, minced↗2
• salt↗1 teaspoon
• white pepper1⁄4 teaspoon
• butter↗1 tablespoon
• oil1 tablespoon

Step-by-step instructions

1. 1

   Combine the corn, eggs, flour and cream in a food processor and blend until the corn is finely chopped and appears creamy, scraping down the sides as needed. Remove to a bowl. Add the shrimp, celery, onions, cilantro, garlic, salt and pepper and mix well.

2. 2

   Heat the butter and oil in a large skillet.

3. 3

   For each cake, add a heaping tablespoon of the corn mixture to the skillet. Keep the cakes separated and press to flatten slightly.

4. 4

   Cook over medium heat until golden brown on the bottom, then turn and cook the other side until golden, about 3 minutes total.

5. 5

   Continue until all the cakes are cooked, placing them on a platter and keeping them warm. Serve as an appetizer or side dish, garnished with cilantro leaves, if desired.