Chicken And Sweetcorn Fritters - cooking recipe

Ingredients

2 1/2 cups shredded cooked chicken
310 g corn kernels, drained
1 small red capsicum, finely diced
1/2 bunch english spinach, well washed, leaves shredded finely
2 tablespoons flour
6 eggs, lightly beaten
1/4 cup oil

Preparation

Heat oven to 160c.
Place chicken, corn, capsicum and spinach in a large bowl.
Stir in the flour and eggs and season with salt and pepper. Mix well.
Heat half the oil in a large non-stick frying pan.
Using 1/4 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.
Drain on a rack over kitchen paper and keep warm in oven whilst cooking remaining fritters.
Add additional oil to pan as needed.
Serve with a salad of mixed leaves, tomato and cucumber.