Chicken & Veggie Pancake Bites

Donʼt forget the indispensable attribute — a bag of gifts! A delicious appetizer — thin pancakes stuffed with chicken, rice and vegetables.
cook time: 1h 30 min
Maya Lindell
Chicken & Veggie Pancake Bites

Nutrition Facts (per serving)

225
Calories
15g
Fat
14g
Carbs
9g
Protein

Ingredients (10 portions)

Basic:

Salt to taste
Sugar (pinch) 2 g
Wheat flour 170 g
Milk 400 ml
Rice (boiled) 70 g
Eggs 2 pc
Green onions (10 feathers) 10 g
Chicken breasts (boiled) 300 g
Carrot 1 pc
Bulb onions 1 pc
Vegetable oil 8 tbsp
Mayonnaise 2 tbsp
Greenery (2-3 branches) 5 g

Recipe instructions

Step 1

Step 1
Necessary products.

Step 2

Step 2
Beat eggs with 1 tsp. salt and a pinch of sugar.

Step 3

Step 3
Add warm milk.

Step 4

Step 4
Add flour in portions and mix vigorously with a whisk. At the end add 3 tbsp. l. oils

Step 5

Step 5
Heat the frying pan well and grease it with oil. Use a ladle to scoop up the dough and spread it over the pan.

Step 6

Step 6
Fry thin pancakes until golden brown on both sides. Place the finished pancakes in a stack.

Step 7

Step 7
Finely chop the meat.

Step 8

Step 8
Grate the carrots and finely chop the onion. Fry vegetables in 4 tbsp oil. Add rice and vegetables to the meat.

Step 9

Step 9
Mix. Add mayonnaise and chopped herbs, salt and mix.

Step 10

Step 10
Place some filling in the center of the pancake.

Step 11

Step 11
Tie the pancake into a bag shape using green onions.

Step 12

Step 12
Bon appetit! Happy holiday!

Additional rubrics

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