Ingredients:
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1 tsp dried chilli flakes
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1 British free-range egg
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30g Greek feta cheese (HeA)
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1 mayonnaise sachet (50ml)
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5g chives
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1 tomato
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1 can of sweetcorn (150g)
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1 chipotle paste sachet (20g)
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50g baby leaf salad
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1 garlic clove
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320g British chicken thighs
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1 tbsp cornflour
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Method:
1. Preheat grill to medium-high add the chicken to an oven-proof dish with a spray of frylight & chipotle paste.
2. Mix up so that the chicken is fully coated & grill for 20 mins
3. While the chicken is grilling, peel & chop garlic & drain the sweetcorn
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4. Combine the garlic, drained sweetcorn, chilli flakes, cornflour, 1 tablespoon flour, and egg in a mixing bowl.
5. Toss in the crumbled feta, season with salt and pepper, and swirl to incorporate — this is your fritter batter.
6. Heat oil/frylight in a big, wide-bottomed pan over medium-high heat.
7. When the pan is heated, drop the fritter mixture into it, roughly split into four portions, and fry for 4 minutes on one side and 2 minutes on the other until golden and cooked through – these are your spicy sweetcorn fritters.
8. Chop the chives finely and blend with the mayo while the fritters are cooking.
9. Season with a pinch of black pepper and a splash of cold water to loosen — this is your chive mayo.
10. Repeat the process with a spicy sweetcorn fritter, a piece of BBQ chicken, and a dollop of chive mayo until you have a stack.
11. Serve the chicken and fritter stack with a side of tomato and baby leaf salad.
12. Finish with the leftover chives as a garnish.
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