Corn and Chicken Fritters
Preparation Time: 15 minutes | Cooking Time: 20 minutes
2 eggs, lightly beaten
2 x 440g cans corn kernels, drained
2 tablespoons cornflour
250g chicken breast fillets, chopped
2 teaspoons chopped fresh coriander leaves
1 teaspoon sugar
1 tablespoon light soy sauce
2 tablespoons oil
Combine eggs, corn, cornflour, chicken, coriander, sugar, and sauce in bowl; mix well. |
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Heat oil in pan, drop level tablespoons of corn mixture into pan, cook on both sides until well browned and cooked; drain on absorbent paper.
Makes about 40.
Store
Batter can be prepared 3 hours ahead. Store, covered, in refrigerator.
Per fritter: 1.5g fat, 38 calories.
Easy Thai Cooking, The Australian Women's Weekly Cookbooks |
