2 spring onions
100g reduced fat fetta
1 cup self-raising flour
⅓ cup reduced fat milk
2 x 400g can corn, no added salt
Olive oil spray
- Finely slice spring onions. Crumble fetta. Drain and rinse corn.
- Add flour to a mixing bowl and make a well in the centre.
- In a separate mixing bowl, whisk together eggs and milk. Slowly add to the flour, stirring constantly. Fold through corn, spring onions and fetta. Be careful to not over mix the mixture.
- Lightly spray a frypan with olive oil. In batches of 4, drop heaped tablespoons of the mixture into the pan. Cook for 2-3 minutes on each side, or until golden brown.
Serve with a side salad such as mango and avocado salsa for a balanced meal.