Chicken and Sweetcorn Fritters

Ingredients:

2 1/2 cups shredded cooked chicken

310g (12 oz)can corn kernels, drained

1 small red capsicum, finely diced

1/2 bunch spinach, leaves shredded

2 tablespoons coconut or plain Gluten free flour, sifted

6 eggs, lightly beaten

1/4 cup olive oil

Salad

80g (3 oz) mixed salad leaves

1 Lebanese cucumber, halved lengthways, deseeded, cut into matchsticks

2 carrots, peeled, cut into matchsticks

250g (10 oz) cherry tomatoes, halved

1 1/2 tablespoons white wine vinegar

1 1/2 tablespoons olive oil

pinch white sugar

1 teaspoon Gluten free dijon mustard

Serve with a low GI vegetable such as sweet potato.

Method:

Preheat oven to 160°C. Place chicken, corn, capsicum and spinach in a large bowl. Stir in flour and eggs. Season with salt and pepper. Mix well.

Heat half the oil in a large, non-stick frying pan over medium heat. Using 1/4 cup of mixture 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 in the centre, adding remaining oil as required. Transfer to a wire rack over a baking tray lined with paper towel, to drain. Keep warm in oven while cooking remaining fritters.

Meanwhile, combine salad leaves, cucumber, carrots and tomatoes in a large bowl. Whisk vinegar, oil, sugar, mustard and salt and pepper in a jug. Pour over salad and toss to combine.

Divide salad among plates. Top with fritters and serve.

From Chef Jimmy Boswell

#chicken #eggs #dinnerrecipes