They make the perfect finger food for lunch served with some raw veggies on the side. Recipe from Ciara Attwell’s My Fussy Eater Cookbook.
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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
Crème 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 4 portions of the chicken mixture to the frying pan. Press down with a spatula and cook each fritter for 4–5 minutes on each side until they are cooked through.
Transfer the fritters to a plate lined with kitchen paper and cook the remaining mixture.
Serve immediately, in lettuce ‘cups’, with crème fraiche for dipping, or leave to cool at room temperature.
The fritters will keep in an airtight container in the fridge for up to 2 days.