Flavorful Chicken Breast and Vegetable Pancakes
Easy Chicken Breast & Vegetable Patties: A Simple and Healthy Diet Lunchbox Side Dish
The savory aroma is simply irresistible! Who knew chicken breast could be this delicious? These easy-to-make chicken breast and vegetable pancakes are perfect for a healthy lunchbox side dish.
Ingredients- 1 chicken breast (approx. 100-150g)
- 2 eggs
- 1/8 onion (small)
- A pinch of carrot (approx. 20g)
- A pinch of paprika (any color, approx. 20g)
- 1 chili pepper (optional, for a hint of spice)
- 2 perilla leaves
- Salt to taste
- Black pepper to taste
Cooking Instructions
Step 1
Wash all your vegetables thoroughly. Finely mince the chicken breast. Using a food processor or chopper makes this task much easier and quicker. You can use either raw or pre-cooked chicken breast. If using raw chicken breast, mince it and proceed. If using cooked chicken breast, mince it as well. Lightly season the minced chicken breast with salt and pepper and set aside briefly.
Step 2
Finely mince the onion, carrot, chili pepper, and paprika to a similar size as the chicken breast. Ensuring a uniform chop will help them cook evenly.
Step 3
For the perilla leaves, roll them up tightly and then slice them thinly. This makes mincing much easier and prevents them from becoming mushy. The fragrant aroma of perilla leaves is wonderful and helps to neutralize any potential ‘chicken’ smell, enhancing the overall flavor.
Step 4
Look at these vibrant, colorful minced vegetables! Food is not just for the stomach, but also for the eyes. Seeing these beautiful colors before cooking is truly uplifting and builds anticipation for a delicious meal.
Step 5
Combine all the minced ingredients in a large bowl and mix them thoroughly. Ensuring everything is well combined will help prevent the mixture from falling apart when cooking and result in nicely formed patties.
Step 6
Crack in 2 eggs to bind the mixture. I found that one egg made the mixture slightly too loose, so I opted for two. You can adjust this based on the quantity of your ingredients.
Step 7
Add a little more black pepper and salt to taste. It’s best to start with a small amount of salt, perhaps about 1/3 teaspoon, and adjust later after tasting. Mix everything well to create your pancake batter.
Step 8
Your chicken breast and vegetable pancake mixture is now ready! It’s time to move to the pan and cook them into delicious patties.
Step 9
Lightly grease a non-stick frying pan with olive oil over medium-low heat. You don’t need much oil; just enough to prevent sticking, like you’re just coating the pan.
Step 10
Using a tablespoon, scoop generous portions of the mixture and drop them onto the hot pan, shaping them into small, round patties. If you’re using raw chicken breast, it’s crucial to cook them over medium-low heat to ensure the chicken cooks through completely without burning the outside. Avoid using high heat.
Step 11
These cute, spoonful-sized chicken breast and vegetable pancakes look incredibly appetizing. The colorful flecks of vegetables make them visually appealing and very inviting.
Step 12
Cook each side until golden brown and lightly crispy. And that’s it! (Honestly, these look so good, they make me crave a cold beer! They’d be the perfect accompaniment.)
Step 13
These pancakes are savory, wholesome, and low in calories, making them an excellent choice for a diet-conscious lunchbox. They’re also nutritious enough for children as a snack or side dish. They’re incredibly simple to make, perfect for those busy days when you need a quick and healthy option.
