Savory Corn & Onion Flatcakes

Ingredients:

1 can of whole kernel corn, drained

1 small onion, finely chopped

1 small green chilly, finely chopped

1/2 tsp pepper

1/2 tsp paprika

2 tbsp chopped parsley

Self-raising flour
Salt to taste (approx 1 tsp)

Milk

Oil

Method: 

Put the drained corn, onion and green chilly in a large mixing bowl. Add in sufficient self-raising flour (approximately 1/2 cup) to coat the mixture. Then add enough milk to make it a lumpy semi-liquid batter. There is considerable flexibility with consistency of flatcakes, so do not worry about getting the exactly perfect consistency. Stir in the pepper, paprika, salt and chopped parsley. 

Heat a non-stick pan and dabble droplets of oil. Thinly spread out spoonfuls of batter (into rough circles). Flip the flatcakes over once the top becomes solid and you see tiny bubbles. Once the other side is also golden brown, transfer onto an absorbent tissue paper (to remove any excess oil) before serving. You can make 3-4 flatcakes simultaneously, depending on the size. 

Serve hot with tomato sauce or any chutney (see previous recipes for ideas). Makes 35.