Cheesy Chicken Fritters


  • 2 zucchinis (large)
  • 1 carrot (large)
  • 400g can corn kernels
  • 1 cup cooked shredded chicken
  • 2 spring onions
  • 1 cup self-raising wholemeal flour
  • 2 eggs
  • 1/4 cup milk of your choice
  • 1/2 cup mozzarella cheese
  • 2 tbsp thyme
  • 1 tbsp oregano
  • salt
  • pepper
  • olive oil


  • Prep Ingredients: Grate the zucchinis and carrot, Whisk the eggs, drain the corn kernels and thinly slice the spring onions.
  • Preheat oven to 220⁰C and line a large baking tray with baking paper. Drizzle olive oil over baking paper.
  • Add carrot, zucchini, corn, chicken, onion, flour, egg, milk, mozzarella, parmesan and herbs to a bowl and stir until well combined
  • Use 1/3 measuring cups to portion out mixture onto lined baking tray.
  • Bake for 10 minutes. Turn and cook for another 5 minutes or until golden
  • Serve with salad and rice/quinoa as specified in your program.

Dairy-free adaptation: Substitute cow’s milk and mozzarella cheese for dairy-free alternatives.

Lactose-free adaptation: Substitute cow’s milk for a lactose-free alternative.

Gluten-free adaptation: Substitute the regular flour for gluten-free self-raising flour