Chef's Recipes

Chicken and lime leaf fritters

Australian Gourmet Traveller entree recipe for chicken and lime leaf fritters by Cookie in Melbourne.

  • Serves 6
  • 10 mins preparation
  • 15 mins cooking
Chicken and lime leaf fritters
Chicken and lime leaf fritters

“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.


  • 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


  • 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.