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Sunday, 18 August 2019

Chicken, broccoli and sweetcorn fritters

Chicken, broccoli and sweetcorn fritters
500g chicken breast (chopped into small bite sized pieces)
100g sweetcorn (drained)
Handful of cooked broccoli florets (chopped)
1/4 cup of plain flour
1/4 cup grated Parmesan cheese
1 clove of garlic (minced)
Salt & Pepper
Vegetable oil
1 egg (beaten)

In a large bowl mix together the chicken, flour, Parmesan, garlic, broccoli, sweetcorn and the egg.  Season with a couple of pinches of salt and a good few grinds of freshly ground black pepper.

Add enough oil to a large frying pan (enough to coat the bottom of the pan) and heat over a medium flame.  Using a tablespoon, spoon the mixture into the pan, you should have enough to make 6 fritters, flatten the mixture down to make a patty, shape and fry for several minutes each side until crispy and cooked through, remove from the pan and place onto some kitchen roll to absorb any excess oil.  

I served these fritters with some peri peri fries and habanero mayonnaise but literally you can serve them with whatever you fancy, a good green salad would go equally well.  By the same token, you can mix the recipe up and add a variety of different veg.  By chopping the broccoli up it’s a great way to hide it from those kids who aren’t too keen on eating veg!  This recipe was so quick to put together, ideal when you are a bit short on time, hope you enjoy!


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