Chicken and Potato Pancake (Recipe by Annabel Karmel)
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A delicious thick and golden crispy pancake with a soft succulent centre. This recipe can be varied by adding other vegetables like grated courgettes or chopped sweet peppers. I make it in a 20cm frying pan and my children enjoy cutting their own slices – it can be eaten either hot or cold.
Ingredients:
- 1 chicken breast, cut into pieces, or some left-over cooked chicken
- 300 mls chicken or vegetable stock
- 1 baking potato, peeled and grated
- 1 onion, peeled and grated
- 40g frozen peast
- 1 small egg, beaten
- 1 tablespoon flour
- Salt and freshly ground black pepper
- 2 tablespoons vegetable oil
Poach the chicken breast in the stock until cooked through (15-20 minutes). Press out the liquid from the grated potato and combine the potato with the onion, frozen peas, egg and flour and season lightly with some salt and pepper. Dice the chicken and add it to the vegetable mixture.
Heat 1 tablespoon of oil in the frying pan, tilt the pan so that the oil coast the sides and press the mixture into the pan. Fry for about 5 minutes or until browned. Turn the pancake on to a plate. Heat the rest of the oil and brown the pancake on the other side for about 7 minutes. Cut into wedges and serve. Makes 4 portions.