Thai Corn Cakes - cooking recipe

Ingredients

2 cups corn kernels
2 garlic cloves, chopped
2 shallots, chopped
1 tablespoon cilantro, chopped
1 tablespoon fish sauce
1 teaspoon granulated sugar
1 teaspoon sea salt
1/4 teaspoon black pepper, freshly ground
2/3 cup all-purpose flour
2 eggs
2 tablespoons vegetable oil
2 green onions, minced
sweet chili sauce, to taste

Preparation

In food processor or blender, puree half the corn. Add garlic, shallots.
and cilantro. Chop coarsely. Add fish sauce, sugar, salt and pepper.
Puree. Add flour; blend 1 minute. Add eggs; blend 30 seconds. Pour into.
large bowl. Fold in all but 1 tablespoon of remaining corn.
Heat oil in non-stick skillet over medium-high heat until shimmery.
For each corn cake, drop about 2 tablespoons batter into pan. Cook in.
batches about 2 minutes, or until golden, turning once. Drain on paper.
towels and keep warm.
To serve, make 2 stacks of corn cakes on small serving platter. Scatter.
with remaining 1 tablespoon corn kernels and green onions. Drizzle.
generously with chili sauce.