Asian-Style Spring Chicken & Onion Fritters

• Meanwhile, grate carrot, squeezing out any excess 
moisture using a paper towel.
• Finely chop garlic.
• Thinly slice spring onion and pea pods.
• Thinly slice cucumber into rounds.
• Halve snacking tomatoes. 

TIP: Removing excess liquid from the carrot will help the 
fritters crisp up in the pan.

• In a medium bowl, whisk the egg.
• Add carrot, spring onion, Southeast Asian spice blend, garlic, ginger paste, the plain flour, salt and a good pinch of pepper. Mix well to combine.
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side. Set aside.

 
TIP: Lift out some of the mixture with a spoon. If it's too wet and doesn't hold its shape, add a little more flour.
TIP: Chicken is cooked through when it is no longer pink inside.

• In a large frying pan, heat enough olive oil to coat 
the base over medium-high heat.
• When oil is hot, add heaped tablespoons of 
fritter mixture in batches, flattening with a spatula. 
• Cook until golden, 3-4 minutes each side (don’t flip 
too early!).
• Transfer to a paper towel-lined plate. You should get 
3-4 fritters per person. 

TIP: Add extra oil between batches as needed. 

• While fritters are cooking, in a large bowl, combine 
gourmet leaf mix, cucumber, tomatoes, pea pods 
and roast sweet potato.
• Just before serving, add crushed peanuts and 
Japanese-style dressing. Gently toss to coat. 
Season to taste with salt and pepper.