Ingredients
150g tinned corn, drained
1 tsp chilli flakes
100g feta, crumbled
zest 1 lime
20g butter
30g flour
125ml milk
120g grated veggie manchego
100g flour
2 beaten eggs
120g panko breadcrumbs
oil to deep fry
Serve with hot sauce and sour cream and extra feta
Method
1. Puree half the corn, then mix it with the remaining corn, zest, feta and chilli
2. Melt the butter, add the flour, cook 2 minutes
3. Gradually add the milk. Cook 2 minutes
4. Take off the heat, add manchego, stir well
5. Now add the corn mix, mix well
6. Place in a tray. Cover, but don’t wrap it
7. Chill until completely cold
8. Roll into 30-40mm balls, then flour, egg and crumb.
9. Deep fry at 180C for about 5 minutes
10. Drain and serve with more feta crumbled over, lime wedges and the sour cream and hot sauce.
