Ingredients:

8 large Chinese leaves
400 gram Canned sweetcorn; drained
4 Milk (4-5 tbs)
2 Eggs, beaten
2 tablespoon Finely chopped fresh herbs (e.g. marjoram, basil, coriander, etc.)
Pepper to taste

Methods:

Steam the Chinese leaves for a minute or two until supple but not too soft. Liquidize all the rest of the ingredients together to a paste. Divide the mixture into eight and put spoonfuls into the centre of each leaf. Wrap up like a spring-roll, with the ends folded in, and secure with a wooden cocktail stick. Steam over hot water for 20-25 minutes until the filling is set.

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• chilean spring recipe

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