Ingredients
4oz plain wholemeal flour
1 free range egg
approx. 5oz milk
a little sunflower oil
1 small tin sweetcorn
½ small
green pepper
½ small
red pepper or other crisp veg such as celery or courgette
seasoning to taste
Method 1.
Mix the seasoning info the flour. Make a well in the centre and gradually
mix in the egg, followed by the milk and oil.
2. Finely dice the vegetables and drain the sweetcorn thoroughly. Stir evenly
into the batter.
3. Heat a little oil in a frying pan and add a spoonful of mixture at a time
to the pan, turning to brown evenly.
4. Drain immediately on kitchen paper and pack loosely in a fresh serviette when
completely cold. The idea is to keep the fresh, crisp texture of the vegetables
as much as possible.
Along with these snacks for lunches it is still always important to
give some fresh fruit and maybe a pot of salad such as sticks of carrot
and celery and delicious cherry tomatoes.
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