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Chicken and sweetcorn fritters
Chicken and sweetcorn fritters
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Quick and easy veggie fritters - a delicious way to enjoy your vegetables!
Ingredients:
  • 625.00 ml shredded cooked chicken (see note)
  • 310g can corn kernels, drained
  • 1 small red capsicum, finely diced
  • 1/2 bunch English spinach, leaves shredded
  • 40.00 ml plain flour, sifted
  • 6 eggs, lightly beaten
  • 56.88 gm olive oil
  • 80g mixed salad leaves
  • 1 Lebanese cucumber, halved lengthways, deseeded, cut into matchsticks
  • 2 carrots, peeled, cut into matchsticks
  • 250g cherry tomatoes, halved
  • 30.00 ml white wine vinegar
  • 27.30 gm olive oil
  • pinch white sugar
  • 5.90 gm dijon mustard
Instructions:
  • Preheat oven to 160°C. Combine chicken, corn, capsicum, and spinach in a large bowl. Add flour and eggs, then season with salt and pepper. Mix thoroughly.
  • Heat half of the oil in a large, non-stick frying pan over medium heat. Spoon 1/4 cup of mixture to make each fritter and cook 3 at a time in the hot oil for 3 to 4 minutes per side until golden and firm in the center. Add more oil as needed. Drain on a wire rack over paper towel-lined baking tray. Keep warm in oven while cooking the rest of the fritters.
  • Prepare the salad by mixing together salad leaves, cucumber, carrots, and tomatoes in a big bowl. In a separate container, blend vinegar, oil, sugar, mustard, salt, and pepper. Drizzle this dressing over the salad and gently toss everything together.
  • Plate the salad and elegantly place the fritters on top before presenting the dish.

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