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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


  1. Preheat oven to 175 celcius. Line a muffin tray with baking paper

  2. 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

  3. 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

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