Bregedel jagung (Indonesian corn cakes)
These corn cakes make a terrific appetizer, two or three to a serving, or offered on a platter at a buffet. Although best straight off the griddle, they can be kept at room temperature, the way much food is eaten in Indonesia. That makes them perfect party food.
From the story: Hot off the global griddle
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.
Heat the butter and oil in a large skillet. For each cake, add a heaping tablespoon of the corn mixture, well separated, and press to flatten slightly. Cook over medium heat until golden brown on the bottom, then turn and cook the other side until golden, about 3 minutes total.
Continue until all the cakes are cooked, placing them on a platter and keeping them warm as you work. Serve as an appetizer or side dish, garnished with cilantro leaves if desired.
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