You don’t need hours in the galley to impress your family or friends. I cooked this for Dwayne and myself for lunch when we arrived at Koh Phi Phi Don after sailing there from Ao Chalong in Phuket. This recipe is delicious and straightforward. The salad, with flavours of soy, sesame, lime, coriander, and mint is refreshing and delightful for lunch or dinner. I think this is one of those meals you can cook for your family or dress it up a little for an exciting dinner party entree or main course. Play around with garnishes and add a little colour with a sprinkle of chopped red chilli.
*This recipe can serve up to four people depending on the size of chickpea fritters.
For the fritters
1 x 439g can chickpeas, rinsed, drained.
6 Tablespoons besan flour (or use plain flour)
3 eggs, lightly whisked
5 Tbs milk
2 spring onions, thinly sliced
Salt & pepper
Oil for frying
For the chicken salad
375ml (1 ½ cup) chicken stock
250 ml (1 cup) water
8 fresh kaffir lime leaves, roughly torn
2 single chicken breast fillets, excess fat trimmed
1 Tbs sesame seeds
1/3 cup loosely packed chopped fresh coriander (I have also use Thai basil place of coriander)
¼ cup loosely packed shredded fresh mint
1 Tbs light soy
1 Tbs fresh lime juice
2 tsp sweet chilli sauce
½ tsp sesame oil
For the chicken salad, combine stock, water and lime leaves in a frying pan over medium heat. Add the chicken and simmer, occasionally turning, for 10 minutes or until cooked. Remove from heat. Transfer chicken to a heatproof bowl with 1 Tbs of the stock mixture. Cool to room temperature.
Meanwhile, in a mixing bowl mash half a can of chickpeas using a fork. Add the eggs and milk, and mix well. Add the flour, spring onions and season with salt and pepper, and mix. Add in the other half a can of chickpeas and mix until well combined. Set aside to rest while you make the salad.
To make the chicken salad, finely shred the chicken and place in a bowl. Add the coriander, mint, soy sauce, lime juice, chilli sauce and sesame oil to the chicken and gently toss until just combined.
Heat oil in a non-stick pan over medium heat. Add a couple of spoonfuls of the batter into the pan and spread into a round shape. Repeat to make three (or 7*) more fritters. Cook for 4 minutes or until golden underneath. Turn and cook for a further 4 minutes or until cooked. Transfer to a plate and cover with foil.
To serve place one fritter on each plate and top with a small amount of chicken salad. Top with another fritter and then top with the remaining chicken salad. Sprinkle with finely chopped red chilli if desired and serve immediately.