Golden Chicken And Rice Pancakes Recipe

About this recipe

Start your day with Golden Chicken and Rice Pancakes, a delicious protein-packed breakfast. This Indian-inspired dish combines tender chicken, cooked rice, and vibrant spices to create crispy, golden pancakes. With a mix of textures and bold flavors, these pancakes are both hearty and satisfying. Easy to prepare and perfect for busy mornings, they provide 35g of protein and 870 calories to fuel your day. Serve them hot with mint chutney or ketchup for added zing. Whether for a comforting breakfast or brunch, these pancakes are sure to brighten your plate and keep you energized.

Ingredients

• 500 g Haringhata Boneless Frozen Chicken Breast
• 1 kg Rice
• Pcs Egg Loose
• 1 pack (500 g) Bhagyalakshmi Rice Flour
• 500 g Onion
• medium Chilli Green Long
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• 50 g Everest Cumin Powder
• 20 g Turmeric Powder
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 500 ml Oil (For Frying)

Instructions

1. 1. Finely chop the chicken breast into small pieces or mince it for easier mixing.
2. 2. Dice the onion, green chili, and coriander leaves into small pieces and set them aside.
3. 3. In a large mixing bowl, combine cooked rice, rice flour, eggs, and minced chicken.
4. 4. Add chopped onion, green chili, coriander leaves, cumin powder, turmeric powder, and salt to the mixture.
5. 5. Stir the mixture thoroughly until it forms a slightly thick batter with even distribution of ingredients.
6. 6. Heat a non-stick flat pan over medium heat and drizzle a small amount of vegetable oil.
7. 7. Pour a ladleful of batter onto the pan, spreading it gently into a pancake shape.
8. 8. Let the pancake cook for 3-4 minutes on one side until golden and crisp.
9. 9. Flip the pancake carefully and cook the other side for another 3-4 minutes.
10. 10. Repeat the process with the remaining batter to make additional pancakes.
11. 11. Serve the golden chicken and rice pancakes hot with a side of mint chutney or ketchup for extra flavor.