Chicken and Sweetcorn Fritters

• shredded cooked chicken2 1⁄2 cups
• corn kernels, drained↗310 g
• red capsicum, finely diced↗1
• english spinach, well washed, leaves shredded finely↗1⁄2
• flour↗2 tablespoons
• eggs, lightly beaten↗6
• oil1⁄4 cup

Step-by-step instructions

1. 1

   Heat oven to 160c.

2. 2

   Place chicken, corn, capsicum and spinach in a large bowl.

3. 3

   Stir in the flour and eggs and season with salt and pepper. Mix well.

4. 4

   Heat half the oil in a large non-stick frying pan.

5. 5

   Using ¼ cup of mixture for per fritter, spoon mixture, 3 fritters at a time, into hot oil. Cook for 3 to 4 minutes each side or until golden and firm to touch.

6. 6

   Drain on a rack over kitchen paper and keep warm in oven whilst cooking remaining fritters.

7. 7

   Add additional oil to pan as needed.

8. 8

   Serve with a salad of mixed leaves, tomato and cucumber.