Chicken and corn loaf

  • 55 mins cooking
  • Serves 4
  • Print


Chicken and corn loaf
  • 750 gram chicken mince
  • 130 gram can corn kernels, drained
  • 1/2 cup dried breadcrumbs
  • 1 egg, lightly beaten
  • 6 green onions, chopped
  • 1 tablespoon tomato paste
  • 1 small red chilli, chopped


Chicken and corn loaf
  • 1
    Preheat oven to moderate, 180°C. Place a 10 x 20cm loaf pan on a foil-lined oven tray.
  • 2
    In a large bowl, combine mince, corn, breadcrumbs, egg, onion, tomato paste and chilli. Season to taste.
  • 3
    Press mixture into prepared pan. Bake for 50-55 minutes or until cooked through, draining off any fat.
  • 4
    Rest in pan for 5 minutes, then turn out onto a board to slice. Serve with salad, wedges and sauce of your choice.

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