Ready in minutes to enjoy with your favourite dip
7 minutes - Serves 1
Vegetarian
Ingredients
- 100g tinned sweetcorn, drained
- 8 Isle of Wight cherry vine tomatoes, roughly chopped
- ½ clove garlic, crushed
- 2 tbsp basil, chopped
- 1 tbsp sweet chilli sauce
- 50g plain flour
- 1 tsp baking powder
- 25g Parmesan cheese, grated
- 1 egg, beaten
Method
Put the sweetcorn into a food processor.
Whizz until finely chopped then scoop into a bowl.
Add all of the other ingredients to the corn and stir until well mixed together.
Heat a little oil in a frying pan.
Spoon large tablespoons into the pan and spread out slightly.
Fry for a few minutes on one side and then turn over and fry for a few more minutes on the other side until lightly brown and cooked through.
