Chicken, Chives and Corn Fritters

A delicious twist on the favorite fritter
  • Cooking time15 minutes
  • Prep time15 minutes
  • 4 portions
recipe image Chicken, Chives and Corn Fritters


  • 300 grams chicken breast fillets trimmed
  • 2 eggs
  • 1/4 cup chopped chives
  • 1 cup no added salt corn kernels
  • 1/4 cup self-raising flour
  • 20 grams Flora buttery spread melted
  • 2 tbsp (intl) reduced-fat milk
  • 1/2 cup canned corn kernels no-added-salt
  • 1 cup halved grape tomatoes
  • 1 small avocado sliced
  • 1 tbsp (intl) chopped chives extra
  • 1 cup baby rocket leaves
  • 1/4 cup plain no-fat yoghurt
  • 1 tbsp (intl) chopped chives

Nutrition Facts

Energy (kcal)371 kcal
Energy (kJ)1550 kJ
Protein (g)23.9 g
Carbohydrate incl. fibre (g)26.0 g
Carbohydrate excl. fibre (g)21.4 g
Sugar (g)5.2 g
Fibre (g)4.5 g
Fat (g)20.1 g
Saturated fat (g)4.8 g
Unsaturated fat (g)13.6 g
Monounsaturated fat (g)8.9 g
Polyunsaturated fat (g)4.7 g
Trans fat (g)0.0 g
Cholesterol (mg)159 mg
Sodium (mg)388 mg
Salt (g)0.97 g
Vitamin A (IU)1109 IU
Vitamin C (mg)15.6 mg
Calcium (mg)114 mg
Iron (mg)2.41 mg
Potassium (mg)658 mg


  1. Slice chicken breast in half through the centre horizontally. Cook chicken in a large non-stick frying pan over a medium heat until golden and cooked, 2-3 minutes on each side. Remove plan from heat and cover to rest.
  2. Whisk eggs in a mixing bowl and mix in chives, corn, flour,melted Flora pro-activ and milk. Shred chicken and add to mixture. Using half the fritter mixture, spoon four even fritters into the pan and cook over a medium heat for 3-4 minutes on each side until golden and cooked. Keep warm. Cook the remaining fritters as with the first four.
  3. Create a side salad by combining corn kernels, tomatoes, avocado, extra chives and rocket.
  4. Mix yoghurt and chives to create a delicious dipping sauce.
  5. Serve fritters hot with the side salad and yoghurt and chive dipping sauce.
Add a fresh lime wedge for some zing.