Name: Chicken and lime leaf fritters
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Ingredients: 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

“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

To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.

Ingredients

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

Method

Main

1.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 magazine.
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Geraldine Muñoz

Ingredients

Method

Main

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