These turned out to be a nice change of pace, quite tasty, and the hint of chilli gives them a zing! Need to go gluten free? No problem, just substitute your favourite gluten free plain flour for the regular flour, and your good to go!
2/3 Cup skim milk
1 1/2 cups self raising flour
600g shredded cooked chicken breast
2 400g tins corn kernels, drained
2 small red capsicum, diced
4 tablespoons chopped coriander
2 long red chillies, seeded and finely chopped
Tomato relish to serve
Whisk the milk and eggs in a large bowl, gradually adding the flour until smooth and well combined. Add in the chicken, corn, capsicum, coriander and chilli.
Oil a large frying pan and place on medium heat. Soon enough mixture to make three fritters comfortably in the pan. Cook until golden brown on both sides.
Serve with tomato relish and a green leafy salad.