Savoury Spinach, Chicken & corn cake

INGREDIENTS

1 tbsp oil
700g chicken breast, cut into small pieces
1 tbsp minced green chillies
1 tsp Supreme Garlic Paste
1 tbsp Supreme Garlic Powder
1 tsp Supreme Onion Powder
1 tsp Supreme Coarse Black Pepper
Salt to taste
1 ½ cups baby spinach, finely chopped
2 cups sweetcorn
1 cup Supreme Besan (gram flour)
½ cup plain flour
¾ cup oil
½ tsp Supreme Turmeric Powder
1 tsp Supreme Chilli Flakes
3 eggs
½ cup milk
1 tsp baking powder
Supreme Poppy Seeds

METHOD

Heat 1 tbsp of oil in a pan over medium heat. Add chicken, green chillies, garlic paste, garlic powder, onion powder, coarse black pepper and salt. Stirring occasionally cook until excess water/ moisture has evaporated and chicken is fully cooked through. Set aside and cool. Preheat oven to 180°c and lightly grease a casserole dish. In a large bowl, whisk together besan, plain flour, oil, turmeric powder, chilli flakes, eggs and milk. Then fold in chopped spinach, sweetcorn, cooled chicken, salt and baking powder. Carefully pour the mixture into the prepared casserole dish, spread evenly and sprinkle the top with poppy seeds. Bake in preheated oven for about 40-45 minutes or until fully cooked. To check, insert a skewer or bread knife and if comes out clean it is fully cooked. And if it still ‘wet’ cook for longer until knife or skewer comes out clean. Serve warm or at room temperature.