Name: Crunchy corn and tuna cups
Prep time: 30 min
Cook time: 40 min
Yield: 4
Ingredients: " FILLING"; "30 ml olive oil"; "1 onion, chopped"; "2 garlic cloves, chopped"; "2 carrots, diced"; "45 ml carrots, diced"; "125 ml milk"; "1x410 g can creamed corn "; "1x170 g can tuna chunks"; "125 ml frozen corn kernels"; " a handful fresh parsley, chopped (optional)"; " salt and freshly ground pepper"; "2 eggs, whisked"; " CUPS"; "12 sheets phyllo pastry"; "100 g butter, melted"; "125 ml grated mozzarella cheese"

22 Dec 2021

Esther Malan

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(PHOTO: Misha Jordaan)

Make a batch of these corn cups and keep it in the fridge for when the kids get home from school.

Preheat the oven to 180°C. Thoroughly grease 6-8 hollows of a large muffin tin with nonstick spray.

1. FILLING Heat the oil in a saucepan and fry the onion, garlic and carrot until soft and fragrant. Sprinkle the flour over and mix through.

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