Satay fritters recipe
Whip up a batch of these versatile satay fritters for an easy street food-inspired snack or starter. The creamy peanut butter batter holds together carrots, chickpeas and spring onion for healthy finger food – serve with a drizzle of sweet chilli sauce and crushed peanuts.
See method- Serves 6
- 10 mins to prepare and 15 mins to cook
- 187 calories / serving
- Freezable
- Vegetarian
- Healthy
Ingredients
- 1 x 210g tin chickpeas, drained
- 2 tbsp peanut butter
- 2 eggs
- 75g self-raising flour
- 50ml milk
- 1 tsp bicarbonate of soda
- 1 tbsp soy sauce
- 1 tbsp sweet chilli sauce, plus extra to serve
- 1 large carrot, grated
- 4 spring onions, finely sliced
- sunflower oil, for greasing
- 2 tbsp salted peanuts, roughly chopped
- handful mint leaves, to serve
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 785kJ 187.0kcal
- Fat
- 10g
- Saturates
- 2g
- Salt
- 1.1g
- Sugars
- 4g
of the Reference intake
Carbohydrate 18.8gProtein 7.8gFibre 3.0g
Method
- Preheat the oven to gas 2, 150°C, fan 130°C. Put the chickpeas, peanut butter, eggs, flour, milk, bicarbonate of soda, soy and sweet chilli sauces into a food processor. Blitz to a smooth batter.
- Mix the carrot and spring onions into the batter. Grease a frying pan with oil.
- Spoon tablespoons of batter into the pan and cook in batches, for 2-3 mins each side, until golden. Transfer to the oven to heat through while you cook the remaining fritters, greasing the pan with a little oil for each new batch.
- Pile the cooked fritters onto a platter, drizzle with sweet chilli sauce and sprinkle with the peanuts and mint.
- See more Vegetarian recipes
