Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Photograph: Dan Jones
Chicken sweetcorn pancakes with chilli jam
Speedy chicken sweetcorn pancakes with chilli jam: delicious bites for supper, a buffet or a party, from Kate Titford at Sainsbury's magazine
-
Ready in 40 minutes
-
Cooking time 10 minutes
-
Prep time 30 minutes
-
Makes 25
Ingredients
- 75 g self-raising flour
- 0.25 tsp bicarbonate of soda
- 1 large egg
- 8 tbsp thick Greek yogurt
- 100 g frozen sweetcorn, defrosted
- 2 tsp vegetable oil, for frying
- 160 g pack cooked sweet chilli chicken, chopped
- 3 tbsp chilli jelly
- small mint leaves, to serve
Method
-
1
Put the flour and bicarbonate of soda in a bowl and make a well in the centre. Add the egg and Greek yogurt and whisk until smooth and thick. Stir in the sweetcorn.
-
2
Heat some oil in a large frying pan and fry small teaspoonfuls of the mixture in batches for a minute or so on each side until golden brown and cooked through. Set aside on kitchen paper, flatten with a palette knife and repeat until all the mixture is used up.
-
3
Top each pancake with a piece of sweet chilli chicken, a little chilli jelly and a couple of small mint leaves.
Get ahead: make the pancakes the day before, then warm them through before serving
