Chicken And Sweetcorn Fritters

• 2 1/2 cups shredded cooked chicken
• 310 g corn kernels, drained
• 1 small red capsicum, finely diced
• 1/2 bunch english spinach, well washed, leaves shredded finely
• 2 tablespoons flour
• 6 eggs, lightly beaten
• 1/4 cup oil

1. Heat oven to 160c.
2. Place chicken, corn, capsicum and spinach in a large bowl.
3. Stir in the flour and eggs and season with salt and pepper. Mix well.
4. Heat half the oil in a large non-stick frying pan.
5. Using 1/4 cup of mixture for per fritter, spoon mixture, 3 fritters at a time, into hot oil. Cook for 3 to 4 minutes each side or until golden and firm to touch.
6. Drain on a rack over kitchen paper and keep warm in oven whilst cooking remaining fritters.
7. Add additional oil to pan as needed.
8. Serve with a salad of mixed leaves, tomato and cucumber.

chicken, corn kernels, red, english spinach, flour, eggs, oil

Taken from www.food.com/recipe/chicken-and-sweetcorn-fritters-189793 (may not work)