Ingredients
- 2 eggs
- ½ cup flour
- ½ cup japanese mayonaise
- 4 cups roast chicken, shredded
- 125 grams corn kernels
- 1 teaspoon lemon zest
- 1 cup cheddar cheese, grated
- salt and pepper to taste
- 1 ½ cups panko bread crumbs
- olive oil, for frying
Instructions
- Mix together the eggs, mayonnaise, flour, lemon zest and salt and pepper in a large mixing bowl.
- Add in the chicken, sweet corn and grated cheese. Stir to combine everything together. Cover the bowl and refrigerate for at least 1 hour.
- Form the mixture into balls, about 1/6 cup in size each and then shape into patties. Crumb both sides of the patties with the panko bread crumbs.
- Heat a large frying pan over medium heat and add a couple of tablespoons of olive oil to the pan. Add 4-5 patties to the pan at a time. Saute 3-4 mins each side, until golden brown. Repeat with the remaining patties, adding additional oil as needed.
- Serve warm.
These chicken and sweetcorn bites are an awesome way to be using up leftover chicken you may have in the fridge. Whether it’s roast chicken, poached chicken or a store-bought barbecue chicken, thet all work well as a filling in this recipe.
Preparing the Batter
To begin the recipe, start by gathering and preparing all your ingredients ready to make the bites:
- For the chicken, take your leftover chicken and shred/chop it into small pieces. If you don’t have any leftover chicken and still want to make this recipe then you will need to cook up approximately two chicken breasts (either pan fried or poached will work).
- For the sweetcorn, I like to use a fresh corn cob and slice off the kernels, but tinned corn also works here.
- Use fresh cheddar cheese to make your grated cheese. Other hard cheeses will also work here.
- You may also want to add in some fresh chopped herbs to the batter as an addition.
With all the ingredients prepared, it’s time to work on making the batter. Start by mixing the together the egg, mayonnaise, flour, lemon zest and some salt and pepper in a large mixing bowl. Stir the batter until it’s all combined but don’t overmix it.
Next, add in your shredded chicken, the grated cheese and the corn kernels. Give everything a stir until it is all fully incorporated. Cover the batter and refrigerate it for at least one hour. This will help firm up the batter making it easier to make the bites.
Constructing the Chicken and Sweetcorn Bites
With the batter now chilled, it’s now time to form it into bites. Form small balls of batter, flatten them into small patties and then crumb both sides with panko bread crumbs.
Tip: A small icecream scoop works great for measuring out consistently sized patties, a small measuring cup also works too.
Once made, place the bites on a tray lined with baking paper while you finish off the rest of the batter.
Note: I have gone for small bite sized patties here but you could just as easily make large 1/4 cup sized patties for a more substantial serving.
Cooking the Chicken and Sweetcorn Bites
Heat a large frying pan over a medium heat and add in a good swig of olive oil. Add in roughly 6-8 patties and then sauté each side for 3-4 minutes. It’s important to not cook too many patties at a time or it will bring the pan temperature down. This results in patties that don’t have that lovely crunch on the exterior.
Once the patties are cooked, drizzle over a some fresh lemon juice and then serve with your favorite dipping sauce (mine is sweet chilli for this recipe).
Here are some other ways I like to serve these bites:
- Pack with some carrot sticks, celery sticks and dipping sauce to make a great lunchbox meal.
- Serve with a side salad, to make a healthy light meal option.
- Use leftover bites as part of a sandwich or wrap.
