4 tablespoons oil
300 g (10 ½ oz/1 ½ cups) tinned corn Kernels, drained
1 large red capsicum (pepper), chopped
2 tablespoons chopped flat-leaf (Italian) Parsley
3 eggs, beaten
Sour cream, to serve
Heat 2 tablespoons of oil in a frying pan over medium heat. Add the corn and cook, stirring, for 2 minutes.
Add the capsicum and stir for another 2 minutes. Put in a bowl. Add the parsley and mix.
Stir the beaten egg into the vegetable mixture.
Heat another 2 tablespoons of oil in a non-stick frying pan over medium heat. Drop large tablespoons
of the mixture into the pan. Cook for 1-2 minutes, or until golden brown. Turn and cook the other side.
Drain on paper towels. Serve with sour cream and a green salad.
