Chicken, corn and red capsicum fritters
Please log in to save or rate.
Time to make:
40 mins, prep 15 mins, cook 25 mins
$4.86 per serve
(at time of publication)
Full ingredients list:
- 1/3 cup (80ml) skim milk
- 3 eggs
- 3/4 cup self-raising flour
- 300g (about 2 cups) shredded cooked chicken breast
- 400g can corn, drained
- 1 small red capsicum, diced
- 2 tablespoons chopped coriander
- 1 long red chilli, seeded, finely chopped
- 4 tablespoons tomato relish
- large green salad, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Whisk together milk and eggs in a large bowl. Gradually whisk in flour, until smooth and well combined. Add chicken, corn, capsicum, coriander and chilli.
Step 2 Spray a large frying pan with oil and place over medium-high heat. Spoon 1/4 cup of mixture per fritter into the pan, 3 fritters at a time. Cook for 3 minutes each side, or until golden and cooked through. Continue with remaining batter to make 12 fritters, spraying pan with more oil, if necessary. Serve fritters with tomato relish and a green salad.
If you are short on time, try using tinned chicken. Also, try substituting a roasted capsicum for the raw one for extra flavour.
About this recipe
First published: December 2010