What is kimchi? It’s a taste adventure for your palate, Chef! These fermented vegetables add tons of umami to the homemade chicken mince fritters you’ll be making from scratch. These will be elevated with a spicy wasabi yoghurt, daikon rounds & cucumber pickled in lemon juice & coconut sugar. There’s nothing ordinary about this delicious dinner.
Kimchi Chicken Fritters
Kimchi Chicken Fritters
with wasabi yoghurt
Hands on Time: 20 - 60 minutes
Overall Time: 30 - 65 minutes
Ingredients:
- Cake Flour
- Chicken
- Coconut Sugar
- Cucumber
- Daikon Rounds
- Free-Range Chicken Mince
- Green Leaves
- Kimchi
- Lemon Juice
- Low Fat Plain Yoghurt
- Potato
- Wasabi Powder
From your kitchen:
- Cooking Spray
- Seasoning (salt & pepper)
- Water
- Tea Towel
READY THE ROSTI
In a small bowl, mix the flour with 20ml [40ml]|#7DA0D7 of warm water. Mix it well to get all the lumps out. Grate the Potato and place in a clean tea towel with ½ the Kimchi and some salt. Let it sit for 5-10 minutes so the water is drawn out of the potatoes. Close up the tea towel tightly and squeeze out as much liquid from the potato as possible. Discard the liquid. Place the mixture in a bowl.
PREP, PICKLE & MIX
In another small bowl, add the lemon juice and coconut sugar. Mix to dissolve the sugar. Add the Cucumber to the pickling liquid and set aside. Mix the wasabi powder (to taste) with the yoghurt and set aside.
FLAVOURFUL Chicken FRITTER
Transfer the Potato mixture to a medium-sized bowl. Add the flour slurry to the potatoes, mixing it well so it is all covered in the flour mixture. Add the mince and some seasoning. Mix to combine. Place a pan over medium heat with some cooking spray. Divide the mixture into 1-2 [2-4]|#7DA0D7 equal parts. Add the mix to the hot pan and spread out with the back of a spoon (to form a large fritter). Fry until golden, crispy and cooked through, 2-3 minutes a side.
A FOOD ADVENTURE
Plate up the fritter/s, topped with a dollop of the wasabi yoghurt. Layer it up with the green leaves, the remaining Kimchi (to taste), the pickled Cucumber and the daikon. Dinner is ready, Chef!
READY THE ROSTI
In a small bowl, mix the flour with 20ml [40ml]|#7DA0D7 of warm water. Mix it well to get all the lumps out. Grate the Potato and place in a clean tea towel with ½ the Kimchi and some salt. Let it sit for 5-10 minutes so the water is drawn out of the potatoes. Close up the tea towel tightly and squeeze out as much liquid from the potato as possible. Discard the liquid. Place the mixture in a bowl.
PREP, PICKLE & MIX
In another small bowl, add the lemon juice and coconut sugar. Mix to dissolve the sugar. Add the Cucumber to the pickling liquid and set aside. Mix the wasabi powder (to taste) with the yoghurt and set aside.
FLAVOURFUL Chicken FRITTER
Transfer the Potato mixture to a medium-sized bowl. Add the flour slurry to the potatoes, mixing it well so it is all covered in the flour mixture. Add the mince and some seasoning. Mix to combine. Place a pan over medium heat with some cooking spray. Divide the mixture into 1-2 [2-4]|#7DA0D7 equal parts. Add the mix to the hot pan and spread out with the back of a spoon (to form a large fritter). Fry until golden, crispy and cooked through, 2-3 minutes a side.
A FOOD ADVENTURE
Plate up the fritter/s, topped with a dollop of the wasabi yoghurt. Layer it up with the green leaves, the remaining Kimchi (to taste), the pickled Cucumber and the daikon. Dinner is ready, Chef!
READY THE ROSTI
In a small bowl, mix the flour with 20ml [40ml]|#7DA0D7 of warm water. Mix it well to get all the lumps out. Grate the Potato and place in a clean tea towel with ½ the Kimchi and some salt. Let it sit for 5-10 minutes so the water is drawn out of the potatoes. Close up the tea towel tightly and squeeze out as much liquid from the potato as possible. Discard the liquid. Place the mixture in a bowl.
PREP, PICKLE & MIX
In another small bowl, add the lemon juice and coconut sugar. Mix to dissolve the sugar. Add the Cucumber to the pickling liquid and set aside. Mix the wasabi powder (to taste) with the yoghurt and set aside.
FLAVOURFUL Chicken FRITTER
Transfer the Potato mixture to a medium-sized bowl. Add the flour slurry to the potatoes, mixing it well so it is all covered in the flour mixture. Add the mince and some seasoning. Mix to combine. Place a pan over medium heat with some cooking spray. Divide the mixture into 3-6 [4-8]|#7DA0D7 equal parts. Add the mix to the hot pan and spread out with the back of a spoon (to form a large fritter). Fry until golden, crispy and cooked through, 2-3 minutes a side.
A FOOD ADVENTURE
Plate up the fritters, topped with a dollop of the wasabi yoghurt. Layer it up with the green leaves, the remaining Kimchi (to taste), the pickled Cucumber and the daikon. Dinner is ready, Chef!
READY THE ROSTI
In a small bowl, mix the flour with 20ml [40ml]|#7DA0D7 of warm water. Mix it well to get all the lumps out. Grate the Potato and place in a clean tea towel with ½ the Kimchi and some salt. Let it sit for 5-10 minutes so the water is drawn out of the potatoes. Close up the tea towel tightly and squeeze out as much liquid from the potato as possible. Discard the liquid. Place the mixture in a bowl.
PREP, PICKLE & MIX
In another small bowl, add the lemon juice and coconut sugar. Mix to dissolve the sugar. Add the Cucumber to the pickling liquid and set aside. Mix the wasabi powder (to taste) with the yoghurt and set aside.
FLAVOURFUL Chicken FRITTER
Transfer the Potato mixture to a medium-sized bowl. Add the flour slurry to the potatoes, mixing it well so it is all covered in the flour mixture. Add the mince and some seasoning. Mix to combine. Place a pan over medium heat with some cooking spray. Divide the mixture into 3-6 [4-8]|#7DA0D7 equal parts. Add the mix to the hot pan and spread out with the back of a spoon (to form a large fritter). Fry until golden, crispy and cooked through, 2-3 minutes a side.
A FOOD ADVENTURE
Plate up the fritters, topped with a dollop of the wasabi yoghurt. Layer it up with the green leaves, the remaining Kimchi (to taste), the pickled Cucumber and the daikon. Dinner is ready, Chef!
Frequently Asked Questions
What is the preparation time for Kimchi Chicken Fritters?
The preparation time for Kimchi Chicken Fritters with wasabi yoghurt is between 20 and 60 minutes.
What is the total time required to make Kimchi Chicken Fritters with wasabi yoghurt?
The total time required to make Kimchi Chicken Fritters with wasabi yoghurt is between 30 and 65 minutes.
How many servings does Kimchi Chicken Fritters provide?
4 servings
What are the main ingredients in Kimchi Chicken Fritters?
Cake Flour, Chicken, Coconut Sugar, Cucumber, Daikon Rounds, Free-Range Chicken Mince, Green Leaves, Kimchi, Lemon Juice, Low Fat Plain Yoghurt, Potato, Wasabi Powder
What is the nutritional information of Kimchi Chicken Fritters?
Calories: 491, Carbs: 57 grams, Fat: grams, Protein: 36.4 grams, Sugar: 7 grams, Salt: 404.4 grams
How do I prepare Kimchi Chicken Fritters?
A FOOD ADVENTURE: Plate up the fritter/s, topped with a dollop of the wasabi yoghurt. Layer it up with the green leaves, the remaining kimchi (to taste), the pickled cucumber and the daikon. Dinner is ready, Chef! FLAVOURFUL CHICKEN FRITTER: Transfer the potato mixture to a medium-sized bowl. Add the flour slurry to the potatoes, mixing it well so it is all covered in the flour mixture. Add the mince and some seasoning. Mix to combine. Place a pan over medium heat with some cooking spray. Divide the mixture into 1-2 [2-4]|#7DA0D7 equal parts. Add the mix to the hot pan and spread out with the back of a spoon (to form a large fritter). Fry until golden, crispy and cooked through, 2-3 minutes a side. PREP, PICKLE & MIX: In another small bowl, add the lemon juice and coconut sugar. Mix to dissolve the sugar. Add the cucumber to the pickling liquid and set aside. Mix the wasabi powder (to taste) with the yoghurt and set aside. READY THE ROSTI: In a small bowl, mix the flour with 20ml [40ml]|#7DA0D7 of warm water. Mix it well to get all the lumps out. Grate the potato and place in a clean tea towel with ½ the kimchi and some salt. Let it sit for 5-10 minutes so the water is drawn out of the potatoes. Close up the tea towel tightly and squeeze out as much liquid from the potato as possible. Discard the liquid. Place the mixture in a bowl.
What should be prepared from my kitchen to make Kimchi Chicken Fritters?
Cake Flour, Chicken, Coconut Sugar, Cucumber, Daikon Rounds, Free-Range Chicken Mince, Green Leaves, Kimchi, Lemon Juice, Low Fat Plain Yoghurt, Potato, Wasabi Powder
How many calories does Kimchi Chicken Fritters have?
491 calories
How much fat content does Kimchi Chicken Fritters have?
grams
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