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Chicken and lime leaf fritters

From: gourmettraveller.com.au
SERVES 6

vegetable oil For deep-frying
For dusting: rice flour
500 gm minced chicken
1 Spanish onion, finely diced
1 cup (loosely packed) coriander, finely chopped
6 kaffir lime leaves, finely shredded
80 ml (1/3 cup) fish sauce
80 ml (1/3 cup) lime juice
To serve: thinly sliced cucumber, long red chilli and lime wedges

Preheat oil in a deep-fryer or deep-sided frying pan to 180C.

Place rice flour in a bowl, set aside.

Combine remaining ingredients in a large bowl and mix well (mixture will be quite wet). Divide mixture into even walnut-sized balls, dust with rice flour, then deep-fry in batches, turning occasionally, until golden and cooked through (2-4 minutes; be careful as hot oil may spit).

Drain on absorbent paper, season to taste with sea salt flakes and serve with cucumber, red chilli and lime wedges.