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15 ml oil
1 onion, finely chopped
½ red pepper, finely chopped
1 x 410 g can whole kernel corn, well drained
125 ml milk
1 extra large egg
250 ml cake flour
125 ml grated Lancewood® Cheddar
30 ml coriander, chopped
Salt and freshly ground black pepper to taste
Oil for frying
Heat the oil and fry the onion and red pepper until soft. Add the corn. Beat the milk and the egg together. Add to the flour and mix well. Stir in the onion, pepper and corn mixture, cheese, coriander and seasoning to taste. Heat oil in a pan. Use a tablespoon and spoon the mixture into the pan. Fry until golden on one side. Flip over and fry until golden on the other side. Place on absorbent paper to remove excess oil.
Serve with LANCEWOOD Spread Delight™ Marmite® Full Cream Spread, tomato salsa and grated LANCEWOOD® Cheddar.
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