In a large bowl, add milk and water. Slowly sprinkle cornmeal into liquid and mix with a wooden spoon. Be careful, the mixture is hot.

Add sugar, salt, and 5 tbsp of margarine. Mix again with wooden spoon. Add all of the cheese to the bowl.

Continue mixing cornmeal until it comes together and forms into a dough. Leave to sit for 10 minutes, but no longer as it will get dry.

Meanwhile, add 1 tbsp margarine each to two frying pans and heat them on medium.

Wet hands with cold water and take approximately a quarter cup of dough and roll into a ball. Flatten ball into 1cm thick round and place into hot pan. Continue making discs and fry each side approximately 5 minutes, until they are golden brown.

After each batch is fried, add another tablespoon of margarine to the pan and fry remaining patties.

Best served warm and crispy, but you can refrigerate them fully cooked and toast to reheat them.