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