Noodle & Nori Fritters

Serves 4

Time 20 minutes

Ingredients

Fritters

1 packet instant noodles 

2 nori sheets, torn apart

1 cup corn kernels 

1 cup peas

1 cup cooked chicken, diced

3 eggs, lightly beaten

1 tbsp soy sauce

½ tsp sesame oil

1 red chilli, finely diced

¾ cup self-rising flour

3 spring onions, sliced

½ cup wombok, shredded 

½ red onion, sliced

½ bunch coriander, chopped

2 tbsp toasted sesame seeds

1 tsp chilli powder 

270ml coconut milk

2 tbsp fried onion (optional)

¼ cup water

Salt and pepper

Extra virgin olive oil, for frying

To Serve

Japanese bbq sauce (Bulldog sauce)

Kewpie mayo

Pickled ginger

Deep fried shallots

Spring onion, finely sliced 

Coriander, leaves picked 

Nori sheets

Method

Break apart the instant noodles into smaller pieces and place in a large bowl. In the same bowl combine all ingredients for the fritters, stir well until everything is combined. If it’s a little dry, add a splash of water, a little at a time, until it becomes a thick batter. 

Heat a large frying pan over medium-high heat, then cover the base with oil.

Using a tablespoon, divide the batter into 6 equal portions. Shallow fry the fritters for 4-5 minutes on each side, until golden and crispy.