Chicken & Sweet Corn Fritters

1 T. EVOO

1 Onion, diced

1 clove Garlic, peeled and crushed

1 ½ slices White Bread

3 T. Milk

¾ lb. ground Chicken (or chicken breast fillet)

1 small Egg, lightly beaten

4 T. Catsup

1 tsp. Worcestershire Sauce

2 T. chopped Parsley

½ T. fresh Thyme

Salt & Pepper

1 1/3 C. canned Sweet Corn, drained

Vegetable Oil, for frying  

Heat EVOO in a pan and sauté the onion with the garlic until soft, but not golden brown.  Soak bread in milk.  Add chicken to food processor; if using breast meat, cut into chunks and chop for a few seconds.  Tear bread into pieces and add to the chicken along with beaten egg, catsup, Worcestershire, parsley, thyme, and salt and pepper to taste.   Transfer to bowl and stir in sweet corn.  You can refrigerate up to 24 hours if making ahead, otherwise form mixture into 18 small rounds.  It will be very sticky; a wet spoon can help form the discs.  Sauté in vegetable oil until golden and cooked through.     From First Meals