Filled with shredded vegetables and topped with grilled chicken, this version of a the traditional Japanese pancake makes for a light and nutritious weeknight dinner.
20 Minutes. Quick, easy and full of flavours.
200g Australian free range chicken tenders
1.5 tablespoons flour & a 1/2 teaspoon bicarb soda
9 brussels sprouts
4 free range eggs
2 tablespoons kecap manis
Prepare veg & chicken
Remove core and stalk of Brussels sprout and finely slice. Grate carrot and zucchini.
In a bowl, combine chicken with a drizzle of olive oil, salt and pepper.
Whisk together the flour, bicarb, eggs and 50ml cold water until smooth. Season with salt and pepper.
Bring a fry pan to high heat with a drizzle of olive oil. Cook chicken for 3 minutes each side. Remove from heat and set aside. Once slightly cooled, shred chicken with 2 forks.
Stir the zucchini, brussels sprouts and carrot into the egg batter. Heat the same fry pan over medium to high heat. Ladle 1/2 cup of batter per pancake into the pan and spread out to 1cm thick. Cook for three minutes each side or until golden. Transfer to a plate and keep warm under foil while you cook the other pancakes. Repeat with remaining batter and add a little more oil to pan if dry.
Plate the pancakes and top with chicken. Finish with a drizzle of the kecap manis.
ABOUT THE COOK'S GROCER:
The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.
We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.
We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.