Corn and Chicken Fritters

Hi all. Corn and chicken fritters for dinner with a healthy salad.

🔵50 grams chicken breast fillets
🔵cooking oil spray
🔵1/4 cup reduced-fat milk of choice
🔵2 free-range eggs
🔵1/4 cup plain wholemeal flour
🔵1/2 teaspoon baking powder
🔵1 slice reduced-fat cheddar cheese
🔵1/3 cup corn kernels, fresh or tinned
🔵1/2 teaspoon fresh chives
🔵1 cup mixed lettuce leaves
🔵1/2 tomato
🔵1/4 Lebanese cucumber
🔵2 tsp lemon juice
🔵salt
🔵pepper
🔵2 tbsp reduced-fat Greek natural yoghurt
🔵10 mls water

Precook chicken breast in a non stick fry pan over medium heat, lightly sprayed with half the cooking oil spray.

When cooked through, set aside to cool then
shred.

Whisk milk and eggs together in a small bowl.

Then add the flour and baking powder and whisk.

Stir in grated cheese, chopped chives, corn and shredded chicken.

Reheat the frying pan over medium-high heat and grease with the remaining cooking oil spray.

Place quarter cupfuls of batter into the pan and cook until golden on each side and cooked through.

Whilst fritters are cooking prepare the salad by chopping the tomato and cucumber and combining with the salad leaves, salt, pepper and lemon juice to dress.

Combine the yoghurt, water and more salt and pepper to make a dressing.

Drizzle over the fritters and salad to serve.