Spanish Bake Corn

Ingredients:

• 100 g – finely sliced Carrots
• 100 g – finely sliced Capsicum
• 100 g – finely sliced Onions
• 100 g – finely shredded Cabbage
• 1 – small tin sweet Corn
• 1 tbsp – Ketchup
• 1 tbsp – Oil
• salt to taste
• For the white sauce:
• 1 tbsp – white flour
• 1 tbsp – oil
• 1/2 cup – Milk
• salt and pepper to taste
• For The Base:
• 8-10 slices – Bread cut into small squares
• Oil

Method:

  1. Take oil in a non-stick pan and stir fry all vegetables till soft and tender.
  2. Add the corn and cook some more. Add the ketchup and cook for 1 minute more and keep aside.
  3. Mix flour and oil in another pan and stir for 2-4 minutes.
  4. Quickly add milk and continue stirring. Should be of thick consistency.
  5. Take the pan off fire, add salt and pepper to taste.
  6. Grease a pyrex dish. Cover with the bread squares completely.
  7. Then put the vegetable mixture on top and spread all over the bread.
  8. Lastly, pour the white sauce all over. Sprinkle oregano. Cover with foil and bake for 15-20 minutes.

Recipe courtesy of Madhu