Chicken, Corn & Low Carb Potato Fritters

30m
10
Easy

Method

STEP 1

Grate the potatoes with their thin skin left on. Grate the zucchini, then place both the potato and zucchini into a clean tea towel and squeeze thoroughly to remove excess liquid.

STEP 2

Add to a large bowl with the shredded chicken, corn, cheese and chives.

STEP 3

Add the eggs, self-raising flour, garlic powder, onion powder and salt. Mix until well combined.

STEP 4

Heat a small amount of olive oil in a large non-stick frying pan over medium heat.

STEP 5

Spoon the mixture into the pan and gently flatten. Use approximately 2 tablespoons per fritter for 10 medium fritters.

STEP 6

Cook for 3 to 4 minutes on each side, or until golden and cooked through.

STEP 7

Transfer to a wire rack or paper towel and allow to cool slightly before serving. Cool completely before packing into a lunchbox.

Estimated nutrition per serve, 2 fritters
Per serve
Energy~970 kJ
Calories~230Cal
Protein~19g
Fat~8g
Saturated fat~3g
Carbohydrate~20g
Sugars~3g
Dietary fibre~2g
Sodium~270mg

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