Servings: 2

200g Broccoli 200g Broccoli
200g Corn Kernels (canned) 200g Corn Kernels (canned)
1 Cup Self-Raising Flour 1 Cup Self-Raising Flour
2 Eggs, lightly beaten 2 Eggs, lightly beaten
1 Cup Buttermilk 1 Cup Buttermilk
1 Spring Onion, finely sliced 1 Spring Onion, finely sliced
75g Short-cut Bacon, chopped 75g Short-cut Bacon, chopped
1/4 Cup Parmesan, grated ¼ Cup Parmesan, grated
Olive Oil Olive Oil

Using a food processor, process broccoli until finely chopped. Rinse corn and set aside.
Combine flour, eggs and buttermilk in a large mixing bowl. Stir until well combined.
Stir in broccoli, corn, spring onion, bacon and parmesan. Season well with salt and pepper and stir again to combine.
Heat a large non-stick frying pan over medium heat. Brush with oil and cook 6 hotcakes in batches of 3.
Grease the pan with oil between batches and fry for 4 minutes on each side until golden and just cooked through.
Serve with avocado, tomatoes, fresh chilli and mint.