A Balinese inspired recipe. These little fritters are packed with flavour from wonderful Asian spices and roots. And, for all those people who are ready to walk away from seeing the word ‘Tofu’, “Wait!” I have seen tofu-haters devouring every last crumb of these fritters with my own eyes. Also, the chicken gives it a firmer but juicier texture. Even hardcore chicken-lovers will love this! You all will. I am sure 🙂
I made this coconut avocado dip to go along with it. The creamy subtleness of this oh-so-simple dip only brings out the spicy notes of these fritters even more! To make the dip, combine the creamy part of coconut milk that collects on the top part of the can (before shaking it) with avocado mash in a 1:2 ratio. Voila!
My sister-friend (Shout-out to Ann Alexander!) and I tried the original version of this dish in a cooking class on our trip to Bali. Beautiful place! We ground up the spices, fried shallots, nuts and galangal roots in a wide-mouthed stone mortar. I have to get myself one of those next time. The Thai curry paste used here will make your life much easier as it will give you the same taste of the original recipe and literally no fuss. Take out the chicken from my recipe for a vegetarian option. Still delectable!
Serve this at a party as finger food and just sit back and soak in the praises that come your way!
Tofu and Chicken Fritters
|Prep time||15 minutes|
|Cook time||10 minutes|
|Total time||25 minutes|
|Meal type||Appetizer, Starter|
- 300g Ground Chicken
- 300g Tofu (Firm)
- 1 Large Egg
- 1 tablespoon Thai Green Curry Paste
- 1 tablespoon Lime Juice
- 1 tablespoon Soy Sauce
- 1 tablespoon Brown Sugar
- 5 Walnuts
- 2 cloves Garlic (Paste or Minced)
- 1 Medium Onion (Sliced Thin)
- Oil (For Frying)
|We will start with frying the onions until they are crunchy and brown. Do this on medium-high flame. Set them aside on a paper towel. Do this carefully as the onions can burn quite fast.|
|In a big mixing bowl, add in all the ingredients including the fried onions and mix thoroughly. Make sure that the chicken and tofu have no water in them before mixing. Use paper towels to catch any excess moisture from them.|
|Heat oil in a wok or a deep pan for frying. |
The oil should not be smoking hot else your fritters will burn.
|Scoop out small portions of the mixture using a teaspoon or well-oiled fingers and carefully drop them into the hot oil.|
|Fry them (flipping a few times) until they take on a nice brown colour. This should take between 4 to 6 minutes, depending on how hot the oil is and the size of your fritters.|