Egg Pancake and Cucumber Salad

From available products, tasty and satisfying. Without much hassle! Egg Pancake Cucumber Salad is perfect for any meal! This dish can also be placed on a holiday table, because its preparation does not take much time and you definitely will not go hungry!
cook time: 40 min
Maya Lindell
Egg Pancake and Cucumber Salad

Nutrition Facts (per serving)

149
Calories
11g
Fat
4g
Carbs
9g
Protein

Ingredients (4 portions)

Basic:

Salt to taste
Ground black pepper to taste
Wheat flour 30 g
Bulb onions 1 pc
Mayonnaise 150 g
Chicken eggs 4 pc
cucumbers 4 pc
Chicken fillet 300 g

Recipe instructions

Step 1

Step 1
How to make a salad with egg pancakes and cucumber? Prepare your food. You can take any part of the chicken, I used fillet. Thaw frozen chicken in advance. Read about the intricacies of defrosting in the article below the steps. I used category C1 eggs. You can adjust the proportions of ingredients to your taste. You can make your own mayonnaise for the salad. Below the steps you will find a link to homemade mayonnaise recipes.

Step 2

Step 2
Rinse the chicken fillet under running water. Fill the pan with water so that it completely covers the meat, for me it’s 1 liter. Bring the water to a boil. As soon as the water boils, add chicken fillet, salt and pepper to taste. Then reduce the heat and cook the meat until fully cooked. When the chicken is ready (about 20-25 minutes), remove the piece of meat from the pan and cool it on a plate.

Step 3

Step 3
While the chicken is cooking, you can prepare the egg pancakes for the salad. To do this, break all the chicken eggs into a bowl. Add salt, ground black pepper and beat well with a hand whisk. Next, so that the pancakes are not too fragile and keep their shape, add a little flour to the bowl. Then mix the contents of the bowl thoroughly again so that there are no lumps. You may need less or more flour. Read about flour in the article on steps.

Step 4

Step 4
I fried the pancakes in a special non-stick frying pan, without adding oil. If you have a frying pan without a non-stick coating, grease it with oil. Fry the pancakes on both sides until golden brown. Then place them on a plate and leave until completely cool.

Step 5

Step 5
Once the fillet has cooled, place it on a cutting board and cut into small strips along the grain. The salad will look beautiful and neat if you cut all the ingredients into pieces of the same size and shape.

Step 6

Step 6
Cut the egg pancakes in half and roll each half into a tube and thinly cut into strips of approximately the same length.

Step 7

Step 7
Rinse the cucumbers under running water and dry. Cut into thin slices.

Step 8

Step 8
Peel the onions, rinse, dry and thinly cut into half rings or quarter rings. I only added half the onion since my family likes it a little. If you like more onions, then add a whole onion.

Step 9

Step 9
Place all chopped ingredients into one bowl or large salad bowl. Add mayonnaise, salt and black pepper to your taste. Mix all the ingredients together. Before serving, salad with chicken, egg pancakes and fresh cucumbers can be decorated with any greens. Bon appetit!

Additional rubrics

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