Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
6
- 220grams wok ready udon noodles, blanched
- 2 large carrots, grated, squeezed
- 1/4 savoy cabbage, shredded
- 200grams cooked skinless chicken breast, shredded
- 3 free range eggs, lightly beaten
- 2 spring onions, finely chopped
- 2 cloves garlic, crushed
- 1/4 cup plain flour
- 1/3 bunch coriander, leaves picked
- 5milliliter extra virgin olive oil cooking spray
- 1 lemon, cut into wedges
Description
Packed with flavour, these bite-sized savoury pancakes make a perfect kid's snack.
Instruction tip
Storage tip:Stack cooled pancakes between sheets of baking paper. Then store in a reusable airtight container in the fridge for up to 2 days.
Method
Step 1 of 3
Combine noodles, carrot, cabbage, chicken, egg, onion, garlic, flour and half of the coriander in a large bowl.
Step 2 of 3
Spray a large non-stick frying pan with oil. Heat over medium-high heat. To cook 3 pancakes at a time, spoon ¼ cup quantities of noodle mixture around edge of pan, flattening each slightly. Cook for 1-2 minutes or until golden underneath. Turn and cook for a further 1-2 minutes or until golden-brown and cooked. Repeat with remaining noodle mixture to make 12 pancakes in total.
Step 3 of 3
Sprinkle with remaining coriander. Serve with lemon wedges.
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