Chickpea & Pea Fritters With Chicken Salad

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“I got this from a Woolworths Magazine. Putting it here for myself to try at a later date. Needs 30 minutes chilling and 5 minutes cooling time”

Ingredients Nutrition


  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.

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