Time to make: 40 mins, prep 15 mins, cook 25 mins
Total cost: $19.44 / $4.86 per serve
(at time of publication)
1/3 cup (80ml) skim milk
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
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.
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