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Satay fritters recipe

Satay fritters recipe

9 ratings

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
  • Healthy
  • Vegetarian


  • 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
If you don't have chickpeas, you can use any tinned bean in water

Each serving contains

  • Energy

  • Fat

    10g 14%
  • Saturates

    2g 10%
  • Sugars

    4g 5%
  • Salt

    1.1g 18%

of the reference intake
Carbohydrate 18.8g Protein 7.8g Fibre 3g


  1. 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.
  2. Mix the carrot and spring onions into the batter. Grease a frying pan with oil. 
  3. 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.
  4. Pile the cooked fritters onto a platter, drizzle with sweet chilli sauce and sprinkle with the peanuts and mint.

See more Vegetarian recipes

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