Put the sunflower seeds, water & salt into a pot, cover & let simmer for 1 1/2 hours. When well cooked, crush the seeds to make a paste. Add the corn flour, 1 tablespoon at a time to thicken. Work with your hands; cool a little. Make small, flat pancakes of approximately 5" diameter. Heat oil & fry both sides, adding more oil if necessary. Drain well & eat.