Fried Chicken Strips and Sweetcorn Pancakes with Lemon Mayonnaise

This is a great, quick and tasty midweek meal. Children will love it and its reasonably healthy, using olive oil and chicken breast.

Ingredients

For the pancakes

500g frozen sweetcorn kernels

40ml hot milk

25g plain flour

Salt and freshly ground pepper

5 egg whites

2tbsp olive oil

Cook the sweetcorn in boiling, salted water until tender, then drain.

Liquidise half the sweetcorn with the hot milk then pass the mixture through a sieve.

Mix with the flour and the remaining sweetcorn and season with salt and pepper.

Whisk the egg whites until smooth and stiff and gently fold into the corn mixture.

Drop spoonfuls of the mixture into a lightly oiled non-stick frying pan and fry on both sides until golden.

For the fried chicken

4 large skinless chicken breasts, cut into thin strips

2tbsp plain flour

Salt and freshly ground pepper

2tbsp olive oil

Season the flour with salt and pepper and place it in a large polythene food bag, add the chicken and toss around until the chicken strips are coated with the flour and seasoning. Shake off any excess flour.

Heat the oil in a large frying pan and add the chicken strips fry for around 6 minutes, turning them frequently, until golden brown.

Lemon mayonnaise

Don't worry if you don't have time to make mayonnaise, use 1 small jar of good quality mayonnaise, mixed well with the juice and finely grated zest of 1 lemon.

Serve with a crisp green salad.