1 cup shredded chicken (can use chicken breast and cook it or buy a hot chicken)
2 spring onions, thinly sliced
1 cup wholemeal self-raising flour
2 eggs, whisked
¼ cup light milk
½ cup grated cheese
1/3 cup grated parmesan cheese
2 tbs thyme leaves
Extra virgin olive oil for cooking
Preheat oven to 220 degrees Celsius. Line a large baking tray with baking paper.
Place zucchini into a food processor and process until finely chopped. If you don’t have a food processor you could finely grate the zucchini. Transfer to a cloth or towel and squeeze the zucchini to drain any liquid.
Place corn, chicken, onion, flour, egg, milk, cheddar, parmesan and thyme into a bowl with the zucchini. Add salt and pepper to taste, stir until combined.
Form the mixture into small fritters and place on the prepared tray. Spray with EVOO and bake for 10 minutes. Turn and cook for a further 5 minutes or until golden and cooked through.
Serve with a side salad, tomato chutney/relish and choice of roast potato, sweet potato or quinoa.
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