Asian Style Corn Cakes

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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.

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Steps

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Bring a saucepan of water to the boil.

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Remove kernels from corn cobs.

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Place in the boiling water , return to the boil , then allow to boil for about 2 minutes.

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Drain remove to a mixing bowl and allow to cool a little.

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Add all remaining ingredients and mix well.

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Heat the oil in a large frying pan over medium high heat.

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Place heaped tablespoons of mixture in the oil , flattening each cake a little.

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Cook about 5 minutes on one side , turn and cook a further 2 minutes on other , or until cooked through and golden on that side.

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Repeat with remaining mixture.

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Serve with lime wedges , or an asian style dipping sauce of your choice.

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Ingredients

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corn on the cob, eggs, all-purpose flour, green onions, garlic clove, green chili pepper, cilantro, fish sauce, chili sauce, lime, juice of, lime, zest of, chicken stock powder, pepper, oil