MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Corn Cakes
  Categories: Breads, Ceideburg 2
       Yield: 1 servings
  
       2 cn Whole kernel sweet corn,
            -minced
       1 bn Scallions, sliced in thin
            -rings
       1    Egg
     1/2 ts Saffron threads
       1 tb Hot water
       1 ts Sugar
     1/3 c  All purpose flour (35g)
            Salt and pepper
     1/4 c  Safflower oil (60ml)
  
   These are called corn patties in Vietnam and are not flavored with
   saffron. I always liked this recipe and since the Pennsylvania Dutch
   are famous for putting saffron in their corn chowders, I thought, why
   not?
   
   Steep threads in hot water for 20 minutes.  Combine all ingredients
   and form hamburger-sized flat patties.  Coat heavy skillet with oil
   and when hot, but not smoky, begin frying patties.  Brown on both
   sides and serve immediately.
   
   From “Wild About Saffron++A Contemporary Guide to an Ancient Spice”,
   by Ellen Szita.  Published by Saffron Rose, 28 John Glenn Circle,
   Daly City, Ca., 94105.  1987.
   
   Posted by Stephen Ceideberg; March 30 1993.
  
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