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Chicken mélange topped sweet corn fritters

Recipe from: 7 july 2010

Ingredients 12
Servings 2
Time 10 mins


  • 1
    leek, finely chopped
  • 2
    chicken breasts, diced into small pieces
  • 1/2
    pepper, finely chopped
  • A few mange toute, chopped
  • Olive oil
  • tsp
    corn starch
  • Water
  • Squeeze soya sauce (vital or tamari)
  • Herbal salt
  • Pepper
  • Dried chilli flakes
  • handful


20 mins
Place the chopped leeks into a pan with a drop of oil and sprinkle of salt.

When cooked add in the diced chicken and fry for a few minutes.

Add the corn starch and water and cook for a few more minutes until the chicken has been coated and the corn starch and water have become a little thick.

Add in the soya sauce, herbal salt, dried chilli flakes and pepper.

Add the diced pepper and chopped mange toute and cook for a further few minutes.

Just before serving mix through the handful of rocket so that it wilts with the heat.

Top the chicken mélange onto a few fritters and serve while still hot.

Quick Tip: I added a sprinkle of cinnamon to the batter for last night's dinner, which went wonderfully with the chicken.

You can also sprinkle these fritters with cannamon and sugar (or Xylitol) for a sweet treat - leaving out the salt and pepper in the batter.

For more of Leaine's Kitchen recipes click here...

Read more on: poultry

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