Tender Chicken Breast and Vegetable Pancakes
Delicious Pancakes Made with Abundant Vegetables and Chicken Breast
Experience the delightful crunch of fresh vegetables, the pop of sweet corn kernels, and the incredibly tender, moist shredded chicken breast! These chicken breast and vegetable pancakes are a joy to eat, avoiding any dryness. Pan-fried to a beautiful golden brown, they are served piping hot from the inside. This recipe is perfect for the whole family, appealing to both children and adults, making it an ideal dish for gathering around and sharing.
Main Ingredients- 1 can (approx. 100g) Chicken Breast
- 1/2 Onion
- 1/4 each Bell Pepper (various colors recommended)
- 1/4 Carrot
- 1/4 Green Onion
- 4 Eggs
- 3-4 Tbsp Sweet Corn Kernels (canned)
Seasoning- Pinch of Salt
- Pinch of Black Pepper
- Pinch of Salt
- Pinch of Black Pepper
Cooking Instructions
Step 1
First, drain the liquid from the canned chicken breast using a sieve. Then, use a fork or your fingers to shred the chicken breast into bite-sized pieces. Don’t worry about making it too uniform; a natural shred will provide a better texture.
Step 2
Wash and thoroughly dry all the vegetables: onion, carrot, green onion, and bell peppers. Finely chop them into pieces roughly the same size as the shredded chicken. Using a variety of colorful bell peppers will not only make the pancakes visually appealing but also enhance their flavor profile.
Step 3
In a mixing bowl, crack the 4 eggs. Add a pinch of salt (about two small pinches) and a couple of twists of black pepper. This seasoning is just right for eating with rice or as a standalone snack. Whisk the eggs until well combined and slightly frothy. Then, add the finely chopped vegetables, shredded chicken breast, and drained sweet corn kernels to the bowl. Mix everything thoroughly until well incorporated. It’s best to whisk the eggs first and then mix in the other ingredients for a smoother batter.
Step 4
Heat a non-stick pan over medium-low heat and add a generous amount of cooking oil. Spoon about a tablespoon of the batter onto the pan to form small pancakes, cooking them until golden brown on both sides. Cooking over low heat is crucial to ensure the inside is fully cooked. The egg coating cooks quickly, so high heat will burn the outside before the inside is done. Once golden brown and cooked through, remove from the pan. Enjoy your delicious chicken breast and vegetable pancakes!
