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


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.