Chickpea & Pea Fritters With Chicken Salad Recipe

Name: Chickpea & Pea Fritters With Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 155 g fresh shelled peas; 75 g plain flour; 2 eggs, lightly whisked; 2 tablespoons milk; 1 (300 g) can chickpeas, rinsed and drained; salt and pepper; 1 teaspoon canola oil; 375 ml chicken stock; 250 ml water; 8 fresh kaffir lime leaves, roughly torn; 2 single chicken breast fillets, excess fat trimmed (about 200geach); 1 tablespoon sesame seeds; ⅓ cup loosely packed coriander leaves, chopped coarsely; ¼ cup loosely packed of fresh mint, coarsely chopped; 1 tablespoon light soy sauce; 1 tablespoon fresh lime juice; 2 teaspoons sweet chili sauce; ½ teaspoon sesame oil

Servings: persons

155 g fresh shelled peas
75 g plain flour
2 eggs, lightly whisked
2 tablespoons milk
1 (300 g) can chickpeas, rinsed and drained
salt and pepper
1 teaspoon canola oil
375 ml chicken stock
250 ml water
8 fresh kaffir lime leaves, roughly torn
2 single chicken breast fillets, excess fat trimmed (about 200geach)
1 tablespoon sesame seeds
⅓ cup loosely packed coriander leaves, chopped coarsely
¼ cup loosely packed of fresh mint, coarsely chopped
1 tablespoon light soy sauce
1 tablespoon fresh lime juice
2 teaspoons sweet chili sauce
½ teaspoon sesame oil

1
Cook peas in a saucepan of salted boiling water for 2 minutes or until bright green and just tender.
2
Refresh under cold water and drain well.
3
Combine the flour and egg in a large bowl.
4
Gradually stir in the milk.
5
Add peas and chickpeas and season with salt and pepper.
6
Set aside for 30 minutes to rest.
7
Meanwhile make the chicken salad, combine the stock, water and lime leaves in a frying pan over medium heat.
8
Add the chicken and simmer, turning occasionally until cooked through.
9
Remove from the heat.
10
Transfer chicken to a heatproof bowl with 1 tablespoon of the stock mixture.
11
Cover with plastic wrap and place in the fridge for 30 minutes to chill.
12
Finely shred the chicken and place in a bowl.
13
Place sesame seeds in a saucepan over medium heat.
14
Cook stirring for 2 minutes until toasted.
15
Remove from heat and set aside for 5 minutes to cool.
16
Add to chicken with coriander, mint, soy sauce, lime juice chili sauce and sesame oil.
17
Gently toss till combined.
18
Heat oil in a nonstick fry pan over medium heat.
19
Pour 60ml (1/4cup) of batter into pan.
20
Repeat to make 3 more fritters, allowing room for spreading.
21
Cook for 2 minutes or until golden underneath.
22
Turn and cook for a further 2 minutes until cooked through.
23
Transfer to a plate and cover with foil.
24
Repeat to make 4 more fritters.
25
Place 2 fritters on each plate and top with chicken salad.
26
Serve immediately.

555

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 155 g fresh shelled peas, 75 g plain flour, 2 eggs, lightly whisked, 2 tablespoons milk, and more.

Yes, Chickpea & Pea Fritters With Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chickpea & Pea Fritters With Chicken Salad

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