LUNCHEON MEAT PANCIT CANTON FRITTERS

Ingredients:

2	cups	cooking oil
3	pc	MAGNOLIA BROWN EGGS, beaten
1 (230 g)	can	PUREFOODS LUNCHEON MEAT, grated coarsely
2 (80 g each)	packs	pancit canton, boiled according to package directions
1/4	cup	chopped pechay Tagalong or pechay Baguio

Procedure:

Heat oil in a shallow pan over medium heat.
In a bowl, combine eggs, grated luncheon meat, cooked noodles, noodle seasonings and pechay. Mix well.
Fry every 1 tablespoon of mixture and cook until crispy. Drain excess oil on paper towels.

Makes 5 servings

(Yield: 10 pc/2 pc per serving)

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