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Recipe for :

Chicken and Corn Fritters with a Chilli Reduction

Hub-UK first came into existence back in May 2000. Seems a long time ago now!

Back then the internet was a very different place with much more of an amateur feel to it. In a lot of ways it was a pleasanter and more friendly place to hang out. For those of us interested in food and cooking it was a great opportunity to chat and share ideas with people living in other parts of the world.

It was also a time when everyone involved in cooking, whether they were just a keen amateur, a busy mum, a grandmother with a lifetime of kitchen experience or a professional chef just starting a career in the kitchen or one who was an old hand working at the stove, was happy to share recipes so others could enjoy them.

A lot of the details of who contributed the recipe, or the hsitory of the recipe, have either become blurred or disappeared over the years but the recipes are still worthwhile either in their own right or for the inspiration they might give.


2 lightly beaten eggs
2 x 440gm cans of Sweetcorn
2 tablespoons of cornflour
250gms chopped Chicken breast fillets
2 teaspoons of chopped fresh Corriander
1 teaspoon of soft brown sugar
1 tablespoon of light Soy sauce
3 tablespoons of vegetable oil
6 red chillies finely chopped
2 tablespoons of rice wine vinegar
3 tablespoons of extra virgin olive oil


  • Mix together well the chicken, cornflour, eggs, sweetcorn, coriander, sugar and soy sauce in a bowl and rest in the fridge for at least 3 hours.
  • Gently heat the oil in a frying pan over a medium heat and drop in large tablespoons of the mixture and fry for approx 2 mins on each side until golden brown.
  • Blend the chillies, olive oil and rice wine vinegar together in a food processor until smooth.
  • Serve on a large platter with the Chilli dip to one side in a ramekin.

Serves 4