Ingredients
2 red onions, finely chopped
1 large green capsicum, finely chopped
1 large red capsicum, finely chopped
125ml tomato puree
1 cup Continental parsley leaves, roughly chopped
Salt and pepper to taste
700g (4 cups) drained canned corn kernels
250g short rindless bacon, chopped and panfried
8 spring onions, finely sliced
160g (1 ¼ cups) self raising flour
125ml KRAFT* Bull’s Eye sauce
4 eggs
Salt and pepper to taste
Sour cream to serve
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| 1. |
COMBINE the first 6 ingredients in a bowl for the salsa. Set aside.
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| 2. |
COMBINE the next 7 listed ingredients in a large bowl to form a batter.
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| 3. |
HEAT some oil in a large frypan and cook tablespoons of batter in batches until golden brown on both sides. Drain on paper towel then serve with salsa and a dollop of sour cream.
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