Chicken and corn patties

200g chicken breast – minced
1/3 large fresh corn-on-the-cob
3 pieces of water chestnuts – finely diced
10 strings of fine French beans – finely diced
1 small red onion (about 60g) – minced
½ cup normal breadcrumb/ panko crumb (Japanese breadcrumb)
2 ½ tbsp cornflour
1 large egg (lightly beaten)
2 tsp cooking oil

Seasoning:
1 tsp salt
¾ tsp sugar
¼ tsp paprika (optional)
Dash of pepper

• Put chicken breast, sweet corns, water chestnuts, fine French beans and red onion into a mixing bowl and combine well. Add in breadcrumb and cornflour to the mixture.
• Add in egg, seasoning and oil. Stir in one direction until the batter is well distributed.
• Heat a little oil in a non-stick pan. Drop1 tablespoonful of batter into the pan and flatten slightly with a spatula/ fork. Lower heat and cook for 2-3 minutes on each side or until golden brown. Cook the patties in batches.
• Transfer patties to a serving plate lined with kitchen paper.