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Crisp canapé cups filled with creamy sweet corn and peppers, topped with cheese and baked till golden.
A party-platter favourite for kitty parties and events.
White sauce: cook refined flour in ghee 1 min, whisk in milk until thick; season with salt and pepper.
Fold in boiled sweet corn and finely chopped peppers.
Fill canapé shells, top with mozzarella and cheddar, sprinkle oregano and chilli flakes.
Bake at 200°C for 5-6 min until cheese melts. Serve hot (fill just before baking so shells stay crisp).
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