Preparation time is 15minutes
Cook time is 20minutes
Total time is 35minutes
Serve is for 1 people
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
1
for chicken skewers
- 75grams RSPCA approved skinless chicken breast
- 1/4 green capsicum, chopped
- 30grams cheese block
for corn fritters
- 1 1/2 cup corn kernels
- 2tablespoons organic full cream milk
- 1/3 cup ricotta cheese
- 1/4 cup wholemeal self-raising flour
- 1 free range egg
for snack
- 9 brown rice crackers no salt
- 1 apple, thinly sliced
Method
Step 1 of 4
Corn Fritters: Whisk together egg, cheese and milk. Gradually whisk in flour until smooth and combined. Stir in corn.
Step 2 of 4
Heat a large non-stick frying pan over medium-high heat. Lightly spray with oil. Spoon heaped tablespoons of mixture into pan to cook 4 fritters at a time. Cook for 2 minutes each side or until golden and cooked through. Repeat to make a total of 12 fritters.
Instruction tip
Note:Fritter serves 3.
Step 3 of 4
Place a third of fritters in an airtight container, Pack next to cool brick in lunch box to keep cool. Freeze leftover fritters, wrapped in plastic, for up to 1 month.
Chicken Skewers: Cut into cubes and grill chicken breast. Turning for 3 minutes or until cooked through.
Step 4 of 4
On 2 wooden skewers, thread chicken alternately with capsicum and cheese cubes. Snack 1: Snack 1: Cut apple into wedges and place sliced apple in a plastic container in lunch box. 2: Place crackers in a plastic container in lunch box.
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