1. Add a little water to the tender corn and beat it with a food processor for half a minute, not too thin.
2. Pour in the whole wheat flour and let stand for 15 minutes until it becomes a paste and semi-liquid state.
3. In a non-stick pan, pour some olive oil into it.
4. Use a spoon to dig in gently, don't turn it over for now, wait until the shape is set, and then turn it over.
5. Fry until slightly yellow on both sides.
Tips:Heart-warming reminder: pure original flavor, no powdered sugar and salt, you can add it if you like. Add whole wheat flour and adjust it not to be too dry, otherwise the texture of the cake will be too solid and not soaked.
