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| Estimated Times |
Preparation time: 20
Cooking time: 40
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Ingredients
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servings
| 4 | tsp | Yellow curry paste ~21 g |
| 250 | g | Chicken fillet |
| 0.5 | pcs. | Cucumber ~150 g |
| 125 | g | Cherry tomatoes |
| 0.5 | pcs. | Red bell pepper ~60 g |
| 0.5 | pcs. | Crisp green lettuce ~269.5 g |
| 0.5 | can(s) | Corn ~142.5 g |
| 1 | pcs. | Egg(s) ~50 g |
| 2.5 | dl | Skimmed milk ~250 g |
| 50 | g | Wholemeal flour |
| 150 | g | Wheat flour |
| 0.5 | tsp | Sea salt ~2.8 g |
| 1 | tbsp | Rape seed oil ~13.7 g |
| 100 | g | Basmati rice |
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Directions
Make a marinade out of equal parts curry paste and water.
Cut the chicken into strips and add to the marinade. Leave to infuse for approx. 30 mins.
Cut the cucumber into cubes, the cherry tomatoes in half and the peppers into thin strips. Shred the lettuce and drain the sweetcorn. Mix together in a bowl.
In a bowl, mix the egg, milk, wholemeal flour, flour, salt and rapeseed oil. Dry-fry the pancakes over medium heat. If you find it difficult to spread the batter right out to the edge of the pan, add an extra couple of tablespoons of milk to the batter until it has the right consistency. Transfer the pancakes to a plate and cover with foil to keep warm.
Meanwhile, cook the rice according to the instructions on the packet.
Fry the chicken for approx. 8 mins. and then fry the cooked rice with the chicken for approx. 5 mins.
Serve the pancakes stuffed with the chicken, rice and salad.
Tip
Why not make a double portion? Then you'll have an easy meal for the next day. Vary the filling to your taste. Ideal for packed lunches. Just add a little less filling so that the pancakes can be fully rolled up.
Nutritional data
993 Kcal Per Serving
F: 23 g, P: 52 g, C: 148 g, DF: 11 g
1,985 Kcal (121 Kcal/100 g)
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