Chicken and Corn fritters Salad

Fritters are a great summer lunch dish and easy to make. They can even be used in a burger bun or as a sandwich.

Ingredients make 8 fritters

1 chicken breast (300g)

2 eggs

20 g melted butter

2 tbls milk

¼ cup chopped parsley)

1 cup corn kernels (140g)

¼ cup self raising flour (45g)

¼ tsp salt

½ tsp cracked black pepper

Method

Preheat oven to 180ºC normal bake. Heat some butter in an ovenproof frying pan over medium heat and seal the chicken breast on each side. Place the pan in the oven and bake the chicken breast for approx. 20 minutes. Remove from the oven, cover allow cooling. Whisk eggs in a large bowl and blend in melted butter, milk, parsley, corn, flour, salt and pepper. Shred the chicken and blend in the batter. Heat some butter in a frying pan over medium heat and place large spoons of batter. Cook for approx. 3 minutes on each side until golden brown. Serve warm on a plate with salad.

Note: Make a yoghurt and garlic dipping sauce by mixing ¼ cup yoghurt and t tsp minced garlic.