Thai Chicken & Corn Fritters
Prep Time: 15min | Cook Time: 20min | Serves: 2 to 4
These healthy and delicious corn fritters make a quick and easy breakfast or lunchtime meal, and are a taste sensation. This recipe was also featured in A Nourishing Morning Ebook by Amy Crawford.
120g chicken breast (or 160g prawn meat)
170g corn, shaved (approx. 1 medium corn cob)
2 tbsp lemongrass, finely chopped
2 tbsp coriander root, finely chopped
2 tbsp coconut flour
1 tbsp fish sauce
1 egg white
Preheat oven to 175 celcius. Line a muffin tray with baking paper
Place half the shaved corn and the egg white into a food processor. Add chicken or prawns and pluse 3-4 times until the chicken is minced. Stir through the remaining ingredients
Spoon 1/4 cup measures of the mix into each muffin hole. Cook for 15-18 minutes or until golden and cooked through.
Serve warm or refrigerate for use within 2-3 days