Heat a small pot filled with boiling water over high heat until rapidly boiling.

Add the peas and corn and boil for four to five minutes or until tender. Drain, side aside, and allow to cool.

In a large mixing bowl, combine the self-rising flour and cornflour with two teaspoons of salt, two teaspoons of black pepper, and half a teaspoon of regular paprika.

In a jug or separate container, mix the cream cheese into the milk and then whisk this solution into the beaten egg.

Combine the wet ingredients with the dry and add the corn, peas, onion, and chopped chives.

Once well mixed, stir in the grated cheese.

Allow the corn and pea fritter batter to rest in the fridge for ten minutes.

Once ten minutes have passed, stir well and heat a frying pan lightly coated with olive or vegetable oil over medium heat.

As soon as the pan is hot enough to sizzle as soon as the batter touches the oil, scoop out roughly three tablespoons of batter to form one large fritter at a time.

Fry in batches of three or four fritters for three to four minutes a side without overcrowding the pan, or until your corn and pea fritters are golden, crispy, and cooked through.

Allow to drain on paper towels before serving.