24 spring roll sheets for small samosa
1 large tin corn
1½ large green pepper, finely chopped
1 small green chilli, finely chopped
100 g cottage or cheddar cheese
flour and water
oil to fry
Drain corn, grate cheese, mix with all other ingredients except oil and spring roll sheets. Put a dessert spoonful of cheese and corn mixture on a spring roll sheet. Fold over to make a triangle, and seal with flour paste, made with flour and water. Cover with cling film uritil ready to fry.
Deep fry in hot oil to a light golden brown colour. Drain on kitchen paper and serve with tomato sauce.
Note: No salt should be used as cheese has enough salt.