Chicken and Sweetcorn Fritters

A nice twist on my usual sweetcorn fritters.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 2 1⁄2 cups  shredded  cooked chicken
• 310  g corn kernels, drained
• 1  small red capsicum, finely diced
• 1⁄2 bunch  english spinach, well washed, leaves shredded finely
• 2  tablespoons flour
• 6  eggs, lightly beaten
• 1⁄4 cup  oil

Directions

1. Heat oven to 160c.
2. Place chicken, corn, capsicum and spinach in a large bowl.
3. Stir in the flour and eggs and season with salt and pepper. Mix well.
4. Heat half the oil in a large non-stick frying pan.
5. Using ¼ cup of mixture for per fritter, spoon mixture, 3 fritters at a time, into hot oil. Cook for 3 to 4 minutes each side or until golden and firm to touch.
6. Drain on a rack over kitchen paper and keep warm in oven whilst cooking remaining fritters.
7. Add additional oil to pan as needed.
8. Serve with a salad of mixed leaves, tomato and cucumber.