Thai Chicken Fritters

Serves 4, Prep and Cook 35 mins

¾ cup self-raising flour 4 eggs

1 tblsp green curry paste 1 tblsp fish sauce

1 cup (125g) shredded

roasted chicken meat 125g can corn kernels,

drained

2 green spring onions,

thinly sliced

½ cup chopped fresh coriander leaves and stems, plus extra leaves to garnish Vegetable oil, for shallow

frying

2 carrots, peeled, shredded 2 tblsps Thai-style salad

dressing

1 Place flour in a large bowl. Whisk in combined eggs, paste and sauce. Add chicken, corn, onions and coriander. Season with salt and pepper. Stir until well combined.

2 Heat enough oil in a large non-stick frying pan over a medium heat. Spoon 2 tblsps of the mixture into pan, spreading slightly to form a fritter. Repeat to make another four fritters. 3 Cook for 2 to 3 minutes on each side, or until golden brown and cooked through. Remove. Cover with foil to keep warm. Repeat with remaining batter.

4 Serve warm fritters with carrot, extra coriander and dressing.