Chicken and Zucchini Fritters


250g chicken breast

3 tbs creamed corn

1 cup SR wholemeal flour

½ cup cheese grated

½ cup zucchini grated

2 eggs

¼ cup milk

1/2 cup natural yoghurt

1 Lemon


Poach the chicken in water until cooked through. Meanwhile combine flour, corn, cheese, zucchini, eggs and milk. Chop cooked chicken into small pieces and add to mixture. Spray a pan with olive oil and place about 2 tbs of mixture in the pan. Cook for approximately 2 minutes on each side, or until golden and firm. Serve with a squeeze of fresh lemon, a tablespoon of yoghurt and a simple salad. Enjoy 2 pikelets per serve.