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.