Cheesy Chicken Fritters
Easy
They make the perfect finger food for lunch served with some raw veggies on the side. Recipe from Ciara Attwell’s My Fussy Eater Cookbook.
PREP IN
7 MIN
COOK IN
16-20 MIN
SERVE
4
Cheesy Chicken Fritters
Easy
PREP IN
7 MIN
COOK IN
16-20 MIN
SERVE
4
Introduction
They make the perfect finger food for lunch served with some raw veggies on the side. Recipe from Ciara Attwell’s My Fussy Eater Cookbook.
Ingredients
- 2 eggs
- 100g cream cheese
- 60g grated Cheddar cheese
- 50g plain flour
- 1 tbsp chopped chives
- 350g skinless chicken breasts, cut into small pieces
- 1 tbsp olive or vegetable oil salt and pepper, to taste
- Crisp lettuce leaves, to serve
- Crème fraiche, to serve
Method
- 1. Mix together the eggs, cream cheese, grated cheese, flour and chives in a large bowl. Add the chopped chicken and season with salt and pepper.
- 2. Heat the oil in a large frying pan over a medium heat. Use an ice cream scoop or spoon to transfer 4 portions of the chicken mixture to the frying pan. Press down with a spatula and cook each fritter for 4–5 minutes on each side until they are cooked through.
- 3. Transfer the fritters to a plate lined with kitchen paper and cook the remaining mixture.
- 4. Serve immediately, in lettuce ‘cups’, with crème fraiche for dipping, or leave to cool at room temperature.
- 5. The fritters will keep in an airtight container in the fridge for up to 2 days.
