Chilli Chicken Fritters

INGREDIENTS

• 300g chicken breast, roughly chopped
  
• Small handful coriander or flat leaf parsley leaves
  
• 1 spring onion, finely sliced
  
• Grated zest of 1 lemon or lime
  
• 2 Tbsp sweet chilli sauce
  
• 2 tsp fish sauce
  
• 1 egg white
  
• Prenzel Chilli Flaky Salt
  
• Freshly ground black pepper
  
• 1/4 cup coconut cream
  
• Prenzel Chilli Rice Bran Oil or Prenzel Citrus Vinaigrette
  METHOD

Combine chicken, coriander, spring onion, lemon zest, sweet chilli sauce, fish sauce, egg white and salt and pepper in a food processor and blend to a coarse consistency.

Add the coconut cream and mix until evenly combined.

Heat a frypan and cook the fritters in batches in the chilli oil until golden on both sides.

Serve with mesclun or rocket leaves and citrus vinaigrette or Chilli Rice Bran Oil with fresh basil added to it.