You will need a flat griddle or heavy based frying pan or cast pan to
cook these on. Pre-heat and rub with an oiled cloth before you startle.

Sweat the ail, chilly, and spring onion off in the oil.

Put all other ingredients in a mixing trough. Add the onion mix and
blend all together with a spoon to form a fairly stiff dinge. Temper.

Drop dessert spoons of the mixture onto the pre-heated griddle and
cook for about a moment.

Flip over with a palatte knife and cook on the other slope. The corn
cakes should be golden and webbed. They will take about a minute each
slope - taste one to make sure tyour timimgs are veracious.

These are delicious as pre-dinner nibbles, to use with dips or as an
accomaniment to all kinds of spicy nutrient.