Quick and easy chicken and zucchini fritters

Some nights you just don’t feel like hanging around the kitchen all night to whip up a tasty meal. So for those nights when your time and energy is lacking, try these deliciously easy chicken and zucchini fritters!

With just a handful of easy last-minute ingredients, there’s truly nothing better than a meal that’s both good for your insides and for your tastebuds all at once. Serve these up with any side dish you’re craving at that point in time and you’re good to go!

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
• 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 220C. 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.