Cheesy chicken fritters

Serves: 4 (makes 8 fritters) Prep time: 7 minutes Cook time: 16–20 minutes

2 eggs 100g cream cheese 60g grated Cheddar cheese 50g plain flour 1 tbsp chopped chives 350g skinless chicken breasts, cut into small pieces 1 tbsp olive or vegetable oil salt and pepper, to taste crisp lettuce leaves, to serve creme fraiche, to serve

Mix together the eggs, cream cheese, grated cheese, flour and chives in a large bowl. Add the chopped chicken and season with salt and pepper. Heat the oil in a large frying pan over a medium heat. Use an ice cream scoop or spoon to transfer four portions of the chicken mixture to the frying pan. Press them down with a spatula and cook each fritter for about 4–5 minutes on each side until they are fully cooked through. Transfer the fritters to a plate lined with kitchen paper and cook the remaining fritters. Serve immediately, in lettuce ‘cups’, with creme fraiche for dipping, or leave to cool at room temperature. The fritters will keep in an airtight container in the fridge for up to two days.