Chicken, Ham and Sweetcorn Crispy Pancakes.
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Ingredients requirements Chicken, Ham and Sweetcorn Crispy Pancakes:
- Give 2 large of thinly sliced chicken breast or 3 chicken thighs.
- Provide 3 slice of good ham or bacon thinly sliced.
- You need 1 large handful of sweetcorn.
- Prepare 300 ml - chicken stock (I make my own by boiling roasted chicken bones and veg).
- You need 25 grams for ap flour.
- Prepare 25 grams - butter.
- Provide 1 cup - flour on a plate.
- Prepare 2 cup of breadcrumbs.
- Need 1 tsp - paprika.
- Need 1 tsp for turmeric.
- Prepare 1 clove for garlic crushed.
- Prepare 1 pinch of salt and pepper to taste.
- Give 1 medium - egg beaten with a splash of milk in a deep dish.
- Require 4 large or 6 medium thin pancakes about 6 inchs in diameter.
Chicken, Ham and Sweetcorn Crispy Pancakes step by step:
- melt the butter and add the 25g of flour to make a roux. slowly whisk in the stock until combined.
- add the chicken. stir for 3 minutes.
- add the ham and sweetcorn. combine. add garlic, salt and pepper.
- stir and simmer until reduced and thickening.
- place a tablespoon of cooled mix into the center of the pancake (don't over fill). with a brush, moisten half inch around the outside of the pancake with the egg wash then close up pressing the edges together.
- mix paprika and turmeric with the breadcrumbs and place on a plate.
- cover the parcel in flour, then egg mix, then breadcrumbs. set aside.
- repeat steps 5 and 6 until all used up.
- heat oil in a frying pan and cook pancakes about 5 minutes each side until golden and crispy. or for healthier method of cooking bake for 30 minutes on a high heat.
- try different fillings like cheese and broccoli, steak and ale or any pie filling.
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