Crab and corn puffs – Food & Home Magazine

Ingredients

• 1 x 410g tin corn kernels, drained
• 140g (1 cup) self-raising flour
• 2 spring onions, sliced
• ½ small red onion, finely chopped
• 250ml (1 cup) milk
• 2 large eggs, beaten
• ½ red chilli, chopped
• a small handful of fresh coriander,
• finely chopped
• sea salt and freshly ground black
• pepper, to taste
• 1 x 170g tin crab meat, drained
• vegetable oil, for frying
• fresh coriander, to serve
• fresh lime cheeks, to serve