Japanese pancakes with chicken and cabbage
3
Points®
Total time: 15 min • Prep: 5 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Ingredients
Plain wholemeal flour
⅔ cup(s), (100g)
Egg(s)
3 medium
Cooked skinless chicken breast
200 g, shredded
Mushrooms
150 g, button, sliced
Coleslaw mix, without dressing
200 g
Red capsicum
1 small, thinly slices
Snow pea sprouts
30 g
Sesame seeds
2 tsp, toasted
Kecap manis
1 tbs, to serve
Oil spray
2 x 3 second spray(s)
Instructions
1
Whisk flour, eggs and ⅓ cup (80ml) water in a large bowl until combined. Stir through chicken, mushrooms and coleslaw mix. Season with salt and pepper.
2
Spray 2 large non-stick frying pans with oil and heat over medium-high heat. Spoon three ⅓-cup quantities of chicken mixture into each pan. Cook pancakes for 2 minutes each side or until golden and cooked through. Repeat with remaining batter to make 6 more pancakes, spraying with a little more oil between batches.
3
Top pancakes with capsicum, sprouts and sesame seeds. Drizzle with kecap manis to serve.
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