Cook the potatoes in boiling,
salted water for 15-20 minutes until tender.
Drain and mash with the margarine
and milk and season with salt and pepper.
Stir in the sweet corn and oats and
knead to make a smooth dough.
Turn on to a lightly floured
surface and roll to 6 mm thickness.
Cut in triangles.
Heat a heavy non-stick frying pan
(smear lightly with oil, if necessary) and fry the triangles over a
high heat, turning them over to brown both sides.
