- 1 BBQ chicken, shredded
- ¾ cup frozen corn
- 1 red capsicum, finely diced
- ½ bunch English spinach leaves, shredded
- 2 tablespoons plain flour, sifted
- 6 eggs, lightly beaten
- Place chicken, corn, capsicum and spinach in a bowl.
- Stir in flour and eggs.
- Season with salt and pepper.
- Mix
- Heat oil in a large, non-stick frying pan over medium heat.
- Spoon ¼ cup of fritter mix into frypan.
- Cook for 3 to 4 minutes each side or until golden.
- Place on a paper towel to absorb oil.
- Serve with salad.

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