Chicken and Corn Patties



  • 500 grams Chicken breast fillets, diced 1cm squared
  • 2 Corn cobs, Corn sliced off
  • 1 hand ful chopped Corriander
  • 2 Grated cups Mozzarella ( optional)
  • Chilli, optional
  • Ghee for frying


  • Dice the chicken
  • Slice Corn off the cob
  • Chop the corriander
  • Chop the Chilli
  • Grate Mozzerella
  • Add all of the above to a bowl and mix. Leave in the fridge over night or for at least 4 hours.
  • Shape into rough pattie or ball shapes and fry in small amount of ghee.
  • Allow to cook one side before turning, pat the top to flatten once turned.




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