The sweetness of the corn in this recipe pairs well with another colourful vegetable, avocado, and is guaranteed to satisfy a hungry family.
Slice the chicken breast in half through the centre horizontally. Cook the chicken in a large non-stick frying pan over a medium heat until golden and cooked, 2-3 minutes on each side. Remove pan from the heat and cover to rest.
Whisk eggs in a mixing bowl and mix in chives, corn, flour, melted polyunsaturated margarine and milk. Shred the chicken and add to the mixture. Using half the fritter mixture, spoon four even fritters into the pan and cook over a medium heat for 3-4 minutes on each side until golden and cooked. Keep warm. Cook the remaining fritters as with the first four.
Create a side salad by combining corn kernels, tomatoes, avocado, extra chives and rocket.
Mix yoghurt and chives to create a delicious dipping sauce.
Serve fritters hot with the side salad and yoghurt and chive sauce.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
TIP: Add a fresh lime wedge for some zing.
Nutrition: 1648kJ per serve
*Recipes provided by Unilever, Healthier Australia Commitment member
Please visit www.togethercounts.com.au for more information.
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