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Cheesy Chicken Fritters with Sweet Potato Fries and Classic Coleslaw

Cheesy chicken fritters


500 g chicken mince
2 large eggs
60 ml (1/4 cup) mayonnaise
35 g (1/4 cup) gluten free all purpose flour*
84 g (3/4 cup) mozzarella cheese or vegan cheese (optional) (grated)*
2 tbsp fresh basil (finely chopped)
2 tsp dried chives*
1/4 tsp salt
Season with black pepper*
Drizzle of olive oil


  1. Finely chop your fresh basil and grate the cheese. Place the chicken mince, eggs, mayonnaise, flour, cheese, basil, dried chives, salt and pepper in a bowl. Stir until well combined.
  2. Heat a large non-stick frypan over medium heat and add a drizzle of olive oil (about 1 tablespoon). Once the oil is hot, use a 1/4 cup measurement to scoop the mixture into fritters, pop into the pan and then flatten slightly with a spatula. Fry each side for 3-4 minutes until golden brown, add more oil as needed. Once the chicken is fully cooked, place the fritters on a paper towel lined plate to drain. Cook the fritters in batches.
  3. Serve the fritters hot with sweet potato fries and classic coleslaw

Sweet Potato Fries


2 medium sweet potatoes (rinsed and dried)
2 Tbs vegetable oil
2 tsp smoked paprika
1 tsp coarse salt
1 tsp garlic powder
1 tsp freshly-cracked black pepper
1/2 tsp cumin
1/4 tsp cayenne (optional)


  1. Preheat the oven to 230˚C.
  2. Cut the potatoes into 6 mm thin strips, or to your desired thickness and length. Mix all other ingredients together in a large bowl and toss with the potatoes until they are evenly coated.
  3. Transfer the potatoes to a large baking sheet covered with parchment paper. Spread the potatoes in a single layer. Try not to overcrowd or have multiple layers of fries — you want them to be roasted, not steamed.
  4. Place in the oven and cook for 25-30 minutes, turning the fries once or twice during that time to cook evenly. This may take more or less time, depending on the size and thickness you cut the fries.
  5. Remove once the edges slightly begin to brown and fries begin to crisp. Sprinkle coarse salt on top when they are hot out of the oven.

Classic Coleslaw (serves 4)


3 cups finely sliced cabbage

½ medium red skinned eating apple

½ medium orange

2 small spring onions

2 Tbs sultanas

2 Tbs low fat plain yogurt

2 tsp reduced fat sour cream

1 tsp whole mustard seeds

1-2 Tbs chopped fresh mint

2 Tbs roasted pumpkin seeds


  1. Finely slice the cabbage. Leaving the skin on the apple, core and chop into cubes. Chop the orange into cubes and onion into chunks and roughly chop sultanas.
  2. Combine the yogurt, sour cream, mustard, and mint.
  3. Combine all the ingredients and mix well. Refrigerate for 15 minutes to allow the mint flavour to develop before serving.
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