Chicken and lime leaf fritters

AT A GLANCE

  • Serves 6 people

  • For deep-frying: vegetable oil
  • For dusting: rice flour
  • 500 gm minced chicken
  • 1 Spanish onion, finely diced
  • 1 cup (loosely packed) coriander, finely chopped
  • 6 kaffir lime leaves, finely shredded
  • 80 ml (1/3 cup) fish sauce
  • 80 ml (1/3 cup) lime juice
  • To serve: thinly sliced cucumber, long red chilli and lime wedges
01   Preheat oil in a deep-fryer or deep-sided frying pan to 180C. Place rice flour in a bowl, set aside. Combine remaining ingredients in a large bowl and mix well (mixture will be quite wet). Divide mixture into even walnut-sized balls, dust with rice flour, then deep-fry in batches, turning occasionally, until golden and cooked through (2-4 minutes; be careful as hot oil may spit). Drain on absorbent paper, season to taste with sea salt flakes and serve with cucumber, red chilli and lime wedges.
This recipe is from the December 2009 issue of Australian Gourmet Traveller magazine.

Recipe:

COOKIE, MELBOURNE

Photography:

BEN DEARNLEY

Styling:

GERALDINE MUNOZ

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