CHICKEN NOODLE FRITTERS
These chicken noodle fritters are sure to go down well with the whole family. TIP: Make them quicker by getting two frying pans on the go at once!
Chicken noodle fritters are a little more satisfying than regular corn fritters as they’re bulked up with the noodles. They are a surprisingly filling meal!
Bacon would be a delicious addition (though I guess there’s not much that bacon doesn’t make a delicious addition to!). If you don’t like sweet chilli sauce you can replace with aioli.
CHICKEN NOODLE FRITTERS
These chicken noodle fritters are sure to go down well with the whole family. TIP: Make them quicker by getting two frying pans on the go at once!
Ingredients
CHICKEN
- 450 g chicken breast (2 chicken breasts) (15.9oz)
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
FRITTERS
- 1 red onion
- 410 g can creamed corn (14.5oz)
- 2 eggs
- 1 tsp vegetable stock powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 350 g Singapore stir-fry noodles (12.3oz)
- 1/4 cup plain flour (40g)
- 1/2 tsp baking powder
- 1/4 cup milk (60ml)
- 2 Tbsp olive oil
SAUCE
- 1/3 cup plain, unsweetened yoghurt (80ml)
- 1/3 cup lite sour cream (80ml)
- 1 1/2 Tbsp sweet chilli sauce
SALAD
- 1 large carrot
- 1 large avocado
- 80 g rocket (2.8oz)
Instructions
COOK CHICKEN
Preheat oven to 200ºC (390ºF) fan bake. Season chicken with garlic powder, salt and pepper. Wrap each chicken breast in a piece of foil and bake for 25 minutes, or until cooked through.
MAKE FRITTERS
Finely dice red onion. In a large bowl, combine onion, corn, eggs, stock powder, garlic powder, salt and pepper. Roughly cut noodles. Shred cooked chicken with a fork. Stir noodles and chicken into fritter mixture. Fold in flour, baking powder and milk.
Heat 1 Tbsp olive oil in a large frying pan over a medium heat. Add large spoonfuls of fritter mixture into pan and cook fritters for 2 minutes on each side, until cooked through. Place on a rack set over a baking tray and keep warm in the oven while you cook the rest of the fritters. Add extra oil to the pan as required.
MAKE SAUCE
While fritters are cooking, whisk together yoghurt, sour cream and sweet chilli sauce. Season with a little salt and pepper.
PREPARE SALAD
Spiralise, julienne or grate carrot. Slice avocado.
SERVE
Divide rocket, carrot and avocado between individual serving plates. Add fritters and finish with a dollop of sauce.
Recipe Notes
WINE MATCH: An off-dry Riesling
GLUTEN-FREE OPTION: Use gluten-free chicken stock powder. Replace noodles with rice noodles. Use gluten-free plain flour and gluten-free baking powder.
MAKE IT QUICKER: You could use pre-cooked chicken instead of cooking the chicken breasts yourself.
TAKE IT UP A LEVEL: This meal would be delicious with the addition of bacon.
STORING AND REHEATING: Store fritters separate to salad and sauce. Fritters can be reheated in the microwave but are best reheated on the stove in a frying pan or in a toasted sandwich maker.
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