Chickpea & Pea Fritters With Chicken Salad Recipe
Overview
This delightful recipe for Chickpea & Pea Fritters with Chicken Salad is perfect for those looking to combine fresh flavors with a satisfying crunch. Originally sourced from a Woolworths Magazine, it promises a harmonious blend of textures and tastes that will surely impress your taste buds. With a preparation time of just 15 minutes and a total cooking time of 35 minutes, this dish is ideal for a quick yet wholesome meal.
Nutrition Information
- Calories: 318.9 per serving
- Fat Content: 8.1g
- Saturated Fat Content: 1.8g
- Cholesterol Content: 109.8mg
- Sodium Content: 673.2mg
- Carbohydrate Content: 46.4g
- Fiber Content: 6.7g
- Sugar Content: 4.2g
- Protein Content: 15.2g
Ingredients
Here’s what you’ll need to gather for this recipe:
| Ingredient | Quantity |
|---|---|
| Plain flour | 155g |
| Eggs | 2 |
| Milk | 75ml |
| Chickpeas | 375g |
| Canola oil | 1 tbsp |
| Water | 1 tbsp |
| Kaffir lime leaves | 1 |
| Chicken breast fillets | 375g |
| Sesame seeds | 2 tbsp |
| Coriander leaves | 8 sprigs |
| Fresh mint | 2 sprigs |
| Light soy sauce | 1 tbsp |
| Fresh lime juice | 1 tbsp |
Instructions
-
Prepare the Peas and Chickpeas:
- Cook peas in a saucepan of salted boiling water for 2 minutes until bright green. Drain and set aside.
-
Prepare the Fritter Batter:
- In a large bowl, combine plain flour and eggs. Gradually stir in milk until smooth.
- Add cooked peas, chickpeas, and season with salt and pepper. Let the batter rest for 30 minutes.
-
Prepare the Chicken Salad:
- In a frying pan, combine chicken stock, water, and kaffir lime leaves. Bring to a simmer over medium heat.
- Add chicken breast fillets and simmer, turning occasionally, until cooked through. Remove from heat and chill in the fridge for 30 minutes.
- Shred the chilled chicken finely and place in a mixing bowl.
-
Prepare the Salad Dressing:
- Toast sesame seeds in a dry saucepan over medium heat for 2 minutes until golden. Set aside to cool for 5 minutes.
- Add toasted sesame seeds, chopped coriander leaves, chopped mint leaves, light soy sauce, fresh lime juice, chili sauce, and sesame oil to the shredded chicken. Toss gently to combine.
-
Cook the Fritters:
- Heat canola oil in a nonstick frying pan over medium heat.
- Pour 60ml (1/4 cup) of fritter batter into the pan, allowing room for spreading. Repeat to make a total of 4 fritters.
- Cook each fritter for 2 minutes until golden underneath, then flip and cook for an additional 2 minutes until cooked through. Transfer to a plate and cover with foil to keep warm.
-
Assemble and Serve:
- Place 2 fritters on each serving plate.
- Top the fritters generously with the prepared chicken salad.
- Serve immediately and enjoy this delicious combination of flavors and textures!
Tips for Success
- Ensure the fritter batter is well rested for 30 minutes to achieve a light and fluffy texture.
- Toasting sesame seeds enhances their nutty flavor, adding depth to the chicken salad.
- Adjust seasoning to your preference with additional salt, pepper, or chili sauce.
- Serve promptly to enjoy the fritters at their crispiest and the salad at its freshest.
Conclusion
This recipe for Chickpea & Pea Fritters with Chicken Salad not only offers a delightful culinary experience but also provides a balanced meal with a good mix of proteins, fibers, and essential nutrients. Whether you’re preparing it for a quick lunch or a casual dinner, it’s sure to become a favorite for its unique combination of ingredients and ease of preparation. Try it out and savor the fresh flavors today! 🍲
