Ingredients 7 small eggs
75g softened butter
1 cup of corn
1/2 cup of cooked rice - optional (left over from the night before works well)
1 nice piece of baked salmon (left over from BBQ the night before is perfect) about 10x5x4cm
Salt and pepper
Flour - enough to make the dough a bit thicker than pancake dough
Turn oven on at 160 degrees (hot air)
In a bowl whisk eggs and softened butter well. Add all remaining ingredients and pour into 4 greased soufflé cups or a 12-cup muffin tray for small appetisers
Bake for approximately 15-20min until they are golden on the top and a wooden stick comes out clean.
Let your imagination loose and add other left overs i.e. chicken meat from drumstick, potato wedges cut in small pieces etc.