These little savoury flapjacks are perfect for meat free Mondays. Quick and easy to prepare too. I whip them up for unexpected guests or for afternoon tea on a rainy day. It also makes an excellent accompaniment to vegetarian meals.
1 box chilli bite mix (available at Indian spice shops and grocers)
1 can cream style sweet corn
1 teaspoon ground ginger and garlic paste (or make or own)
1 teaspoon ground cumin powder
1 teaspoon ground coriander powder
3 sprigs of spring onions chopped
Small bunch of coriander chopped
1. Preheat non stick pan on medium heat.
2. Combine all the ingridients in a mixing bown to form a thick batter. You may require a few spoonfuls of room temperature water to reach the desired consistency.
3. When the pan is moderately hot (not smoking) add 1 teaspoon of oil to the the pan. I use coconut oil for this but sunflower works well too.
4. Dollop tablespoons of the mixture onto the pan and fry for 90 seconds per side or until cooked. As you would do with flapjacks or blinis.
5. Serve as desired.