Bégedel Djagung (Sweetcorn patties)

Sweetcorn patties IMG_4513

This recipe is from Rosemary Brissenden’s South East Asian Food, first published by Penguin in 1969, republished by Grub Street in 2003, but now hard to get hold of. Long seen as the authoritative book on the subject – Elizabeth David regarded it as a book any serious cook should possess – it is an invaluable source for authentic Indonesian recipes.

300g frozen (or tinned) sweet corn kernels
2 tbsps finely chopped onion
1 clove garlic crushed
2 tbsps finely chopped celery
salt and pepper
2 fresh chillies, finely sliced
1 egg, beaten
4 tsp plain flour
¼ tsp baking powder
a little oil for cooking

Rosemary Brissenden uses half plain and half self-raising flour, but as I don’t keep SR flour, Irene just used plain with a little baking powder. Mix all the ingredients together, adding a little water if necessary to form a batter. Grease a heavy griddle pan or frying pan and drop spoonfuls of the mixture on to it. Fry on both sides until brown.

This is also apparently very good with 150g chopped cooked prawns added to the batter mixture (providing you’re not cooking for vegetarians, of course). In this case increase the quantity of flour to 2 tbsp and ½ tsp baking powder, and add a little more water.

Delicious with Nasi Goreng. Thanks to Sue for taking these photos when we had brunch.

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