CHICKEN FRITTERS

• 200 g (6 1/2 oz) ground chicken
• 1 egg, lightly beaten
• 2 teaspoons chopped fresh flat-leaf parsley
• 3 tablespoon dry white wine
• 1 clove garlic, crushed
• 1/2 small onion, grated
• 1/4 cup (30g/ 1Oz) self-rising flour
• 1/4 cup (30g/ 1Oz) plain flour
• 1/2 teaspoon bicarbonate of soda
• 1 teaspoon salt
• Freshly ground black pepper
• Olive oil, for shallow frying
• Lemon wedges, to serve

Preparing the batter:

In a bowl, sift the flour, bicarbonate of soda, salt and pepper. Stir through the egg and wine, whisk until smooth. Add the parsley, garlic, onion and chicken. Cover the bowl with cellophane and leave for 20 minutes.

Panning the fritters:

Heat the oil in a pan over medium heat. Add dollops of the batter in the pan, cook until puffs and you see bubbles appearing on the surface, slowly turn them over to cook the other side. When cooked (golden brown), remove the fritters on paper towels to drain. Dress with lemon wedges and parsley and serve.