Sweetcorn and Chicken Squares

Sweetcorn and Chicken Squares

INGREDIENTS

30 ml	cooking oil
2 (about 250 g)	chicken breast fillets, cubed
10 ml	cumin seeds
1	medium onion, coarsely chopped
1	clove garlic, crushed
5 ml	grated gingerroot
410 g	cream-style sweetcorn
125 ml	chopped fresh mixed herbs
3	green chillies, chopped
250 ml (140 g)	Snowflake cake wheat flour
250 ml (140 g)	Snowflake self-raising wheat flour
5 ml	Snowflake baking powder
	salt to taste
2	extra-large eggs
250 ml	milk
125 ml	cooking oil

 

METHOD

1. Heat oil in a medium, heavy-based frying pan. Sautee chicken until traces of pink have disappeared. Add cumin seeds, onion, garlic and ginger and sauté for a few minutes until soft. Remove from heat and transfer to a mixing bowl.

2. Add sweetcorn, herbs and chillies and mix thorugh. Sift flours, baking powder and salt together and add to chicken mixture.

3. Whisk eggs, milk and oil together. Add and mix through.

4. Spoon mixture into a lined and greased 24 x 24 cm baking pan. Bake in a preheated oven at 180 °C for 35 – 40 minutes. Leave to cool. Cut into squares and serve with chutney or any sauce of choice.