Butter Chicken and Vegetable Fritters
Prep:  15 minutes
Cook:  15 minutes
Makes:  12 fritters
Give it 1/5
Give it 2/5
Give it 3/5
Give it 4/5
Give it 5/5
Average: 4.7 (38 votes)
Difficulty:
Cuisine:
Saved:
Fusion
187
Recipe by: Passage to India
Use mild butter chicken curry paste to spice up these sweet potato and chicken fritters! So crispy and moreish, these crispy fritters are great for family dinners or for entertaining.
Credit: Whisk Media Group
Review Reviewsprint PrintCollect Save

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Play Video: Butter Chicken and Vegetable Fritters
Butter Chicken and Vegetable Fritters
Ingredients:
Method:
  1. Combine sweet potato, corn, green onions, chicken, flour and salt and mix well. Add sour cream, eggs and curry paste, and fold through until well combined
  2. Heat oil in a large, deep frying pan over medium heat. Add heaped ¼ cup mixture, spreading slightly to make a fritter (about 10cm wide). Repeat to make three more. Cook 2 minutes on each side, or until golden brown
  3. Transfer to a lined tray. Cover to keep warm. Repeat with remaining mixture to make about 12 fritters
  4. Serve stacked fritters with warm roti and top with mint raita and mango chutney. Garnish with extra mint and serve with cucumber and cos lettuce salad
Tips & Hints:
  • Use leftover roast chicken or BBQ chicken.
  • These fritters can be made a day ahead and reheated in a low oven until hot.
Passage to India Butter Chicken Curry Paste
Shop Online
FacebookPintrestX (Twitter)Google ClassroomShare via Email