Chicken and Corn Patties

Ingredients:
1/2 pound chicken breast – minced or ground
1/2 large fresh corn-on-the-cob (no need to precook)
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 cornmeal
1 large egg (lightly beaten)
2 tsp cooking oil (I used olive oil)
Seasoning:
1 tsp salt
¾ tsp sugar
¼ tsp paprika (optional)
Dash of pepper
Methods:

1. Put chicken breast, sweet corns, fine French beans and red onion into a mixing bowl and combine well. Add in breadcrumb and cornflour to the mixture.
2. Add in egg, seasoning and oil. Stir in one direction until the batter is well distributed.
3. Heat a little oil in a non-stick pan. Drop 1 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.
4. Transfer patties to a serving plate lined with kitchen paper. Best to serve warm with dipping sauce.