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!

Esquites with beef brisket and new potatoes

Esquites with beef brisket and new potatoes

• 4 corn on the cob
• 1/2 red onion finely diced
• 2 tbsp chopped coriander
• 4 tbsp crumbled feta cheese
• 2 tbsp mayonnaise 
• 2 tbsp lime juice
• Salt & pepper
• 1 clove of minced garlic
• Few slices of jalapeño peppers finely diced
• Kankun habanero sauce

Heat a large frying pan with a tablespoon of vegetable oil.  Slice the corn off the cob, place into the frying pan and cook for several minutes, add the garlic and stir.  Cook for 10 more minutes, stirring occasionally.  Once done, put the sweet corn into a large bowl, add the coriander, red onion, mayo, pinch of salt, few grinds of black pepper, lime juice and a good few dashes of habanero sauce (more or less depending how hot you like it) along with the feta cheese (reserving some to top the dish) and jalapeño peppers, stir thoroughly and serve with your dish.  

For this dish I served alongside BBQ beef brisket and jersey new potatoes tossed in butter.

This is a fresh and summery dish, great for bbq's and for eating Al fresco.