HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSmart Jalapeño And Feta Chicken Fritters
Smart Jalapeño and Feta Chicken Fritters

Smart Jalapeño and Feta Chicken Fritters

with Charred Corn Salad and Cilantro Aioli

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These delightful chicken fritters get a kiss of heat from jalapeños , a hit of smokiness from charred corn and a touch of saltiness from feta. You'll pan-fry them to golden perfection, then serve them alongside a fresh salad to create a gorgeous plate!

Smart is based on a per serving calculation of the recipe's kilocalorie and carbohydrate amounts.

Tags:Carb SmartCalorie Smart

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Chicken

¼ cup

Feta Cheese, crumbled


1 unit


2 unit

Garlic, cloves

7 g


¼ cup

Panko Breadcrumbs


2 tbsp


(ContainsEgg, Mustard)

113 g

Baby Spinach

160 g

Roma Tomato

113 g

Corn Kernels

1 tbsp

White Wine Vinegar


Not included in your delivery

2.5 tbsp


0.38 tsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories600 kcal
Fat42 g
Saturated Fat9 g
Carbohydrate28 g
Sugar7 g
Dietary Fiber4 g
Protein30 g
Cholesterol120 mg
Sodium760 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Large Bowl
Measuring Spoons
Baking Sheet
Parchment Paper
Small Bowl
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450˚F. Wash and dry all produce. Heat Guide for Step 2 (dbl for 4 ppl): 1 tbsp mild, 2 tbsp medium, 3 tbsp spicy. Garlic Guide for Step 4 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp extra! Heat a large non-stick pan over medium-high heat. When hot, add corn to the dry pan. Cook, stirring occasionally, until dark-brown in spots, 5 min. Transfer corn to a plate.


Meanwhile, core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)Finely chop cilantro. Peel, then mince or grate garlic. Add chicken, panko, half the garlic, half the cilantro, 3 tbsp charred corn, 3 tbsp feta, 1/4 tsp salt (dbl all for 4 ppl) and 2 tbsp jalapeños to a large bowl. (NOTE: Reference heat guide.) Season with pepper, then combine.


Heat a large non-stick pan over medium-high heat. While the pan heats, form chicken mixture into four 1/2-inch-thick patties (8 patties for 4 ppl).When the pan is hot, add 1 tbsp oil, then fritters. (NOTE: Don't overcrowd the pan; cook fritters in 2 batches if needed, using 1 tbsp oil per batch.) Cook, flipping halfway through, until fritters are golden-brown, 2-3 min. Transfer fritters to a parchment-lined baking sheet. Roast in the top of the oven until cooked through, 8-10 min.**Carefully wipe the pan clean.


Meanwhile, add mayo, remaining cilantro, 1/2 tsp vinegar (dbl for 4 ppl) and 1/4 tsp garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, to taste, then stir to combine.


Cut tomatoes into 1/2-inch pieces. Add remaining vinegar and 1 1/2 tbsp oil (dbl for 4 ppl) to a large bowl. (TIP: Add 1/4 tsp sugar, if desired.) Season with salt and pepper, to taste, then whisk to combine. When fritters are done, add tomatoes, spinach and remaining charred corn to the bowl with vinaigrette. Sprinkle remaining feta over top, then toss to combine.


Divide fritters and salad between plates. Dollop cilantro aioli over fritters.