25-Minute Zucchini & Chicken Fritters

4Serves

10 Mins Prep

15 Mins Cook

Ingredients

• 2 large zucchini, trimmed, chopped

• 300g corn kernels, drained

• 1 cup shredded cooked chicken

• 2 spring onions, thinly sliced

• 1 cup wholemeal self-raising flour

• 2 free range eggs, whisked

• 1/4 cup light milk or almond milk

• 1/2 cup grated light cheddar

• 1/3 cup finely grated parmesan

• 2 tbs thyme leaves

• olive oil spray

• tomato chutney, to serve

• green salad, to serve

Method

1. Preheat oven to 220°c. Line a large baking tray with baking paper. Place zucchini into a food processor and process until finely chopped. Transfer to a clean kitchen cloth or tea towel and squeeze as much liquid as possible from zucchini.

2. Place in a bowl and add corn, chicken, onion, flour, egg, milk cheddar, parmesan, thyme, and salt and pepper to taste. Stir until well combined.

3. Form 1/3 cups of mixture into fritters and place on prepared tray. Spray with oil and bake for 10 minutes. Turn and cook for a further 5 minutes or until golden and cooked through. Serve with tomato chutney and a green salad.