Chicken and Sweetcorn Fritters

Recipe by JustJanS
READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 2 12
    cups shredded cooked chicken
  • 310
    g corn kernels, drained
  • 1
    small red capsicum, finely diced
  • 12
    bunch english spinach, well washed, leaves shredded finely
  • 2
    tablespoons flour
  • 6
    eggs, lightly beaten
  • 14
    cup oil
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DIRECTIONS

  • Heat oven to 160c.
  • Place chicken, corn, capsicum and spinach in a large bowl.
  • Stir in the flour and eggs and season with salt and pepper. Mix well.
  • Heat half the oil in a large non-stick frying pan.
  • 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.
  • Drain on a rack over kitchen paper and keep warm in oven whilst cooking remaining fritters.
  • Add additional oil to pan as needed.
  • Serve with a salad of mixed leaves, tomato and cucumber.
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