1 cup self-raising flour
⅓ cup reduced fat milk
2 x 400g can of corn, no added salt, drained and rinsed
2 spring onions, finely sliced
100g reduced fat fetta, crumbled
Olive oil spray
- 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 mango and avocado salsa.