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Chicken and lime leaf fritters

You'll need

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.

“I can’t get enough of the chicken and lime leaf fritters at Melbourne’s Cookie, especially partnered with a cold beer. Would you please ask the bar to share the recipe?”
Sam Galiotis, Caulfield, Vic

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At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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