Tuna & Corn Puffs

5
10 min
20 min
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Ingredients

  • 200g Hanini Fresh Irkotta
  • 2tbsp milk
  • 1 Le Naturelle Egg, lightly beaten
  • 185g Blue Angel Tuna
  • 125g creamed corn
  • 1 cup self-raising flour
  • 1/4 cup Emborg Cheddar, grated
  • 1tbsp chopped fresh chives

Method

  1. Pre-heat the oven to 190°C, fan-assisted and line 2 large baking trays with baking paper.
  2. Whisk the irkotta, milk and egg together in a bowl. Stir in the tuna, corn, flour, cheddar and chives. Season with salt and pepper.
  3. Using a tablespoon, evenly scoop the mixture and place on the baking tray 3cm apart. Bake for 20 minutes until golden and puffed.
  4. When ready, cool on trays. Sprinkle with extra chives

Products used

Hanini Fresh Irkotta 250g
Emborg Mild Cheddar 200g