•  1 cup (160g) shredded cooked chicken
•  1 cup (180g) grated zucchini (courgette)
•  1 chorizo sausage, thinly sliced
•  ¼ cup chopped basil leaves
•  sea salt and cracked black pepper
•  2 eggwhites, lightly beaten
•  ⅓ cup (65g) rice flour
•  vegetable oil, for shallow frying
•  lemon wedges and whole-egg mayonnaise, to serve

  Place the chicken, zucchini, chorizo, basil, salt, pepper, eggwhite and rice flour in a bowl and mix well to combine. Heat 1cm of oil in a large non-stick frying pan over medium heat until hot. Cook ¼ cupfuls of the fritter mixture, pressing to flatten, in batches, for 3–4 minutes or until golden and cooked through. Drain on absorbent paper. Serve with lemon wedges and mayonnaise. Makes 8.