Rocky road ice-cream cake
Serves: 12 Time to make: 15 mins, plus 2-3 hrs freezing Total cost: $18.48 / $1.54 per serve
Serves: 4
Time to make: 40 mins, prep 15 mins, cook 25 mins
Total cost: $19.44 / $4.86 per serve
(at time of publication)
Ingredients:
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
Nutrition Info.:
| Kilojoules | 1,630kJ |
| Calories | 390cal |
| Protein | 33g |
| Total fat | 11g |
| Saturated fat | 3g |
| Carbohydrates | 37g |
| Sugars | 8.1g |
| Dietary fibre | 4.8g |
| Sodium | 513mg |
| Calcium | 93mg |
| Iron | 2.8mg |
| 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.
Recipe by:
Chrissy Freer
First published: December 2010
