The sweetness of the corn in this recipe pairs well with another colourful vegetable, avocado, and is guaranteed to satisfy a hungry family.


  • 300g chicken breast fillets, trimmed

  • 2 eggs

  • ¼ cup chopped chives

  • 1 cup no added salt corn kernels

  • ¼ cup self-raising flour

  • 20g (1 tablespoon) polyunsaturated margarine, melted

  • 2 tablespoons reduced fat milk

  • ½ cup no added salt corn kernels

  • 1 cup halved grape tomatoes

  • 1 small avocado, sliced

  • 1 tablespoon chopped chives, extra

  • 1 cup baby rocket leaves

  • Dipping Sauce

  • ¼ cup no-fat plain yoghurt

  • 1 tablespoon chopped chives


  • 1.

    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.

  • 2.

    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.

  • 3.

    Create a side salad by combining corn kernels, tomatoes, avocado, extra chives and rocket.

  • 4.

    Mix yoghurt and chives to create a delicious dipping sauce.

  • 5.

    Serve fritters hot with the side salad and yoghurt and chive sauce.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 515kj
  • Fat Total 22g
  • Saturated Fat 5g
  • Protein 28g
  • Carbohydrate 51g
  • Sugar 7g
  • Sodium 151mg

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.

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TIP: Add a fresh lime wedge for some zing. 

Nutrition: 1648kJ per serve

*Recipes provided by Unilever, Healthier Australia Commitment member

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